I am loving how much you are loving the whole vegan desserts game. Those mini key lime vegan cheesecakes were such a hit, it seemed only natural to whip up a fun new flavor for you!
Still, living the life of a n00b, I was worried about swapping ingredients because I wasn’t sure if it would cause the whole batch to fall apart or not. But I am here to say we’re good, and I am super confident in further experimentation now!
Let’s talk about these little bad boys for a moment…
Strawberry cheesecake is such a classic flavor combination, so you know I went straight to my favorite brand, Driscoll’s, to get the best berries for the job.
- Each Driscoll’s berry is naturally bred through cross-pollination, which is a technique that has been used for thousands of years. So cool.
- Driscoll’s picks the top 1% of berry varieties to sell under their name, which is why I always pick them when I’m shopping!
- Fun fact! The original package that Driscoll’s berries comes in was specifically designed to optimize air circulation so that each berry stays as fresh as possible – and remember, don’t wash them until just before you eat them!
It’s an interesting topic, and I provide some insight on what to do and what not to do when it comes to soaking those cashews over HERE.
Coconut oil is so fun to play with because of how versatile it is in flavor and texture. Which type should you use? I prefer refined coconut oil, but if you want to know why, check it out HERE!
As in my last recipe, I use golden cream cookies in this recipe. They are technically vegan, but are produced in a facility where crosscontact can occur. This means that although there isn’t a chance for the product to be produced with non-vegan items such as milk, other products are being produced nearby with it, which could result in milk being splashed on the oreo-producing equipment and products. If this possibility is an issue, I would recommend swapping the oreos with your favorite vegan shortbread cookie.
OK! So much to think about in one tiny little delicious dessert!
But don’t let that fool you, because when it comes to vegan desserts, I’ve got your back in the “easy to make” department.
That’s why I am in love with these things. PLUS! There is the whole no bake aspect. I mean, you can’t lose with this recipe. It’s just not possible.
Just don’t forget to grab yourself a mini cheesecake pan. It makes life so much easier.
More Berry Recipes
More Vegan Desserts
Let’s get no bakin’!
No Bake Mini Vegan Strawberry Cheesecakes
- 2 16 oz each containers Driscoll’s Strawberries, hulled and chopped
- 1 tablespoon pure maple syrup
- 1 tablespoon water
- 2 cups crushed golden cream cookies
- ¼ cup coconut oil melted
Strawberry Cheesecake Filling:
- 1/2 scant cup coconut cream
- 5 tablespoons pure maple syrup
- 1 ¼ cup roasted unsalted cashews soaked for at least 1 hour
- ¼ cup coconut oil melted
- ⅔ cup strawberry sauce
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
First, boil 2 cups of water. Place cashews in a mason jar and pour boiling water over nuts until they are completely covered. Let soak for a minimum of 1 hour.
Make the Sauce:
In a medium-sized saucepan over low heat, stir together the strawberries, maple syrup, and water. Let simmer until the strawberries release their juices, gently smashing the berries every few minutes. Strain mixture through a fine sieve to remove pulp and seeds; allow to cool.
Make the Crust:
Grease a mini cheesecake pan, then set aside.
Mix melted coconut oil and cookie crumbs together until well combined.
Drop 1 tablespoon scoops of the crust mixture into each well of the mini cheesecake pan and press the crumbs evenly around the bottom of the well.
Repeat with each well until all the cookie mixture has been used.
Put the mini cheesecake pan in the freezer for the crusts to harden.
Make the Filling:
Drain the cashews.
Put all the ingredients in the order listed into a high-powered blender.
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
Putting it together:
Remove pan from the freezer, making sure crusts are hardened, then add 2 tablespoons of the strawberry cheesecake filling to each well. Smooth with the back of a spoon and tap the pan against a hard surface to release the air out of each well.
Refrigerate for at least 3 hours, or overnight. Enjoy with fresh sliced strawberries and toasted almonds.