These vegan strawberry mini cheesecakes are creamy, fruity, and utterly delicious. Theyre dairy-free, no-bake, and perfect for any occasion.
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1 cup strawberries, fresh or frozen
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup vegan graham cracker crumbs
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- Fresh strawberries, for topping
Instructions:
Get some paper liners and line a muffin tin
Fruits and nuts that have been soaked, melted coconut oil, maple syrup, lemon juice, and vanilla extract should all be put into a food processor and mixed until the mixture is smooth
Put graham cracker crumbs, coconut sugar, and melted coconut oil in a bowl and mix them together well
Firmly press the graham cracker mix into the bottom of each muffin tin
Cover the crusts with the strawberry cheesecake mix, making sure that each liner is almost full
Use a spatula to make the tops smooth
Do this for at least 4 hours, or until the muffin tin is set
When the cheesecakes are set, take them out of the pan, top them with fresh strawberries, and serve them cold
No comments:
Post a Comment