These mini strawberry cheesecakes are a delightful blend of natural, wholesome ingredients, perfect for anyone looking for a gluten-free and vegan dessert. Featuring a crust made from gluten-free oats, almonds, and pecans, and a creamy filling of raw cashews and coconut milk, each bite offers a burst of fresh lemon and sweet strawberry flavors. These cheesecakes are as nutritious as they are delicious, making them an ideal treat for health-conscious dessert lovers.
Why You'll Love This:
The combination of raw nuts and natural sweeteners in the crust provides a satisfying crunch and richness, while the cashew coconut filling is incredibly smooth and creamy, melting in your mouth. The fresh strawberry topping, enhanced with a hint of lemon, adds a refreshing and fruity finish that perfectly balances the creamy filling. These cheesecakes are not only a healthier alternative to traditional desserts but are also easy to make and can be prepared ahead of time.
Perfect Occasion:
These mini cheesecakes are perfect for summer picnics, bridal showers, or as a refined dessert at dinner parties. They are also great for festive occasions or as a special treat to enjoy on a relaxing weekend.
Decoration Tips:
To enhance their appearance, top each mini cheesecake with a slice of fresh strawberry or a sprinkle of lemon zest before serving. A dollop of non-dairy whipped cream can add an extra touch of indulgence. For a festive look, garnish with mint leaves or edible flowers.
Ingredients:
- For the Crust:
- 1 cup gluten-free oats
- 1/4 cup raw almonds
- 1/4 cup raw pecans
- 3-4 pitted dates
- 2 tbsp almond butter
- 2 tbsp maple syrup
- Pinch of salt
- For the Filling:
- 1/2 cup raw cashews, soaked overnight
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup coconut milk
- 1 tsp vanilla extract or paste
- 1/4 cup maple syrup
- For the Strawberry Topping:
- 1 lb fresh strawberries, sliced
- 1 tsp cornstarch
- Zest of a lemon
- 1/2 tsp vanilla extract
- 2 tsp coconut sugar (optional)
- Non-dairy whipped cream (optional)
- Prepare the Crust:
- Line a cupcake pan with cupcake liners.
- In a food processor, pulse oats, almonds, pecans, dates, almond butter, maple syrup, and salt until crumbly yet sticky. Adjust consistency with additional dates or syrup if needed.
- Press about 1 tbsp of the mixture into each cupcake liner. Firmly pack it to form the base. Freeze while preparing the filling.
- Make the Filling:
- Drain the soaked cashews.
- Blend cashews, lemon juice, coconut milk, vanilla, and maple syrup in a blender until smooth.
- Pour the filling over the crusts, smoothing the tops. Freeze for one hour, then refrigerate for another hour until firm.
- Prepare the Strawberry Topping:
- Mix cornstarch with a small amount of water until smooth.
- Cook strawberries over medium heat, mashing slightly to release juices. When simmering, reduce heat and stir in the cornstarch mixture.
- Cook until slightly thickened, about 5 minutes, adjusting with water as needed.
- Stir in lemon zest, vanilla, and coconut sugar if used. Cool completely.
- Assemble and Serve:
- Spoon the cooled strawberry topping over each cheesecake.
- Store in the freezer. Before serving, let sit at room temperature for 10 minutes.
- Top with non-dairy whipped cream if desired.
Enjoy these gluten-free mini strawberry cheesecakes that offer a guilt-free indulgence, perfect for sharing and savoring on any occasion!