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Strawberry Cheesecake Bites

Healthy and delicious gluten & dairy free dessert
Prep Time20 mins
Cook Time0 mins
Course: Dessert
Cuisine: American
Keyword: Dairy Free, Gluten Free, Strawberry cheesecake bites, Vegan
Servings: 6 servings
Calories: 422kcal


  • Food Processor


For the Crust

  • 1 cup Walnuts chopped
  • 1/2 cup Medjool Dates Pitted
  • pinch salt

For the Filling

  • 1 cup Cashews Raw
  • 1 cup strawberries Chopped
  • 1/2 cup maple syrup
  • 3 Tbsp coconut oil melted
  • 2 Tbsp Lemon Juice fresh squeezed
  • 1 tsp vanilla extract


  • Soak the raw cashews in water overnight. Or soak it in boiling hot water for 2 hours.
    In a food processor, combine the walnuts, dates and a pinch of salt.Process it till it resembles a coarse sand.
    Place 2 tablespoons of the walnut-date mix into each of the silicone muffin pan cavity. Press firmly into the bottom to make the cheesecake bases.
    Let it chill in the freezer, while we make the filling.
    Drain the cashews and place it in the bowl of the food processor.
    Add the chopped strawberries, maple syrup, lemon juice, melted coconut oil, and vanilla extract. 
    Process it till smooth and creamy. You might need to stop and scrape down the sides a couple of times.
    Pour about 4 tablespoon of the strawberry cashew mixture into each of the cheesecake bases. Tap to release any air bubble. 
    Let it freeze for at least 4 hours to overnight.
    Take it out of the mold and let it sit on the counter for 15 to 20 minutes before serving.
    Store the leftovers in freezer safe container in the freezer.