Best 2 Vegan Strawberry Cheesecake Bites Recipes
Indulge in a delightful culinary journey with our exquisite vegan strawberry cheesecake bites, a symphony of flavors that will tantalize your taste buds and leave you craving more. These bite-sized treats are a perfect blend of creamy cheesecake filling, nestled atop a graham cracker crust, all enveloped in a luscious strawberry glaze.
Delight in the richness of the cashew-based cheesecake, made smooth and creamy with the addition of coconut milk and tangy lemon juice. The vibrant strawberry glaze, prepared with fresh strawberries, adds a burst of sweetness and color, making these bites an irresistible treat for any occasion.
Our curated collection of recipes offers variations to suit every taste preference. For a classic experience, try our original vegan strawberry cheesecake bites recipe. If you're seeking a gluten-free option, our almond flour crust variation provides a delightful alternative. For those with nut allergies, our oat flour crust recipe offers a delicious solution.
But the journey doesn't end there. We also present a no-bake version of these delectable cheesecake bites, perfect for those who prefer a quick and easy dessert fix. And for those with a sweet tooth, our chocolate-dipped strawberry cheesecake bites add an extra layer of decadence, making them the ultimate indulgence.
These vegan strawberry cheesecake bites are not just a culinary delight; they are also a testament to the versatility of plant-based ingredients. With careful crafting and mindful substitutions, we've created a dessert that caters to various dietary needs and preferences without compromising on taste.
Embark on this culinary adventure and let your taste buds experience the harmony of flavors in our vegan strawberry cheesecake bites. Prepare to be captivated by their creamy texture, vibrant colors, and the perfect balance of tangy and sweet.
DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: raw pecan, almond flour, pitted dates, cinnamon, coconut oil, salt, raw cashew, cold water, canned coconut milk, fresh lemon juice, coconut oil, maple syrup, vanilla extract, strawberry, strawberry
Provided by Joey Firoben
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
- Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
- Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
- Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
- Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
- Freeze the pan while preparing the strawberry layer, about 10 minutes.
- Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
- Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
- Top the cheesecake with sliced strawberries.
- Freeze the cheesecake until solid, at least 4 hours.
- To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
VEGAN STRAWBERRY CHEESECAKE BITES
Strawberry cheesecake without the guilt! You can speed up the process by placing them in the freezer initially instead of the refrigerator. These can be stored in the fridge or freezer. Whichever you prefer. They should last a couple weeks in the fridge and up to 6 months in the freezer.
Provided by Kara Ceschini
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 14h15m
Yield 12
Number Of Ingredients 9
Steps:
- Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
- Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
- Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 26.3 g, Fat 25.8 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 8 g, Sodium 222 mg, Sugar 14.2 g
Tips:
- Make sure the vegan cream cheese is softened to room temperature before using, this will ensure a smooth and creamy filling.
- If you don't have a food processor, you can crush the graham crackers in a resealable plastic bag using a rolling pin.
- Be careful not to overmix the filling, as this can make it too runny.
- Chill the cheesecake bites for at least 2 hours before serving, this will allow them to set properly.
- If you want a more intense strawberry flavor, you can use freeze-dried strawberries in the filling.
- To make the cheesecake bites gluten-free, use gluten-free graham crackers.
Conclusion:
These vegan strawberry cheesecake bites are the perfect summer dessert. They're easy to make, no-bake, and absolutely delicious. The creamy filling is perfectly balanced by the tangy strawberry sauce, and the graham cracker crust adds a nice crunch. These cheesecake bites are sure to be a hit at your next party or gathering.
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