Vegan Strawberry Cheesecake

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This recipe for no-bake mini vegan strawberry cheesecake is free from gluten, dairy, tofu, and cashews. They're very easy to make and of course, delicious!

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Gather the Ingredients

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Gather the Ingredients

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Base: – Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender. - Blend, then add shredded coconut and coconut oil.

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Base: – Pulse until combined. – Divide mixture evenly between 12 muffin cups and press down – Place muffin pan in freezer and chill for at least 15 minutes.

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Filling: – Add the almonds, strawberries, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender. – Blend until smooth and creamy.

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Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

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Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

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– Garnish and serve. – Store uneaten cheesecakes in the freezer in an airtight container.

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ENJOY!

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Vegan Strawberry Cheesecake

Smooth, Creamy, and Delicious!

This recipe for no-bake mini vegan strawberry cheesecake is free from gluten, dairy, tofu, and cashews. They're very easy to make and of course, delicious!

GET THE FULL RECIPE!

Gather the Ingredients

Base: – rolled oats – raw almonds – coconut sugar – unsweetened shredded coconut – melted coconut oil

Gather the Ingredients

Filling: – soaked, raw blanched almonds – fresh or frozen strawberries – lemon juice – pure maple syrup – coconut oil – vanilla extract

Base: – Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender. - Blend, then add shredded coconut and coconut oil.

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Base: – Pulse until combined. – Divide mixture evenly between 12 muffin cups and press down – Place muffin pan in freezer and chill for at least 15 minutes.

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Filling: – Add the almonds, strawberries, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender. – Blend until smooth and creamy.

GET THE FULL RECIPE!

Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

GET THE FULL RECIPE!

Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

GET THE FULL RECIPE!

– Garnish and serve. – Store uneaten cheesecakes in the freezer in an airtight container.

GET THE FULL RECIPE!

ENJOY!