Vegan Strawberry Cashew Mini Cheesecakes

Serves: 16 | Prep Time: 4 hours 20 minutes | Cook Time: 20 minutes
Vegan Strawberry Cashew Mini Cheesecakes


Crust Filling
  • 5 cups organic raw cashews, soaked overnight
  • 1 cup organic coconut oil, heated
  • 3/4 cup organic maple syrup
  • 8 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp Eden Sea Salt


Preheat the oven to 350° F. Line 4 4-inch mini springform pans with parchment paper. Add all crust ingredients, except the coconut oil, to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.

Place an equal portion of the dough in each parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 10 minutes. Increase the temperature to 375° F. and continue another 5 minutes until slightly browned

While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice, and vanilla in a food processor and pulse until very smooth and creamy. Pour 1/4 of the filling into each pan on top of the baked crust. Refrigerate for overnight or a minimum of 4 hours to set the filling.

Prepare the strawberry sauce by placing half the strawberries in a blender with all of the maple syrup. Pulse several seconds. Pour into a bowl. Mix the remaining sliced strawberries with the sauce and pour an equal amount of sauce and berries over the cheesecakes when set.

Yield: 4 4-inch round mini cheesecakes; 16 slices

Nutritional Information

Per serving - 568 calories, 45 g fat (68% calories from fat), 13 g protein, 38 g carbohydrate, 5 g fiber, 0 mg cholesterol, 68 mg sodium

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