Cute and oh-so-sweet, these mini Strawberry and Cream Cheesecakes are a welcome addition to have on hand when you feel like something indulgent. We have used rice malt syrup in this recipe; however, you can use any liquid sweetener you like.
Vegan, gluten free, dairy free.
Soak time: 30 minutes
Freeze time: 3 hours
Makes: 12
INGREDIENTS
Base
6 Medjool dates, pitted
1 cup almonds
a pinch of salt
¼ cup coconut oil, melted
Strawberry layer
1 cup strawberries, hulled
½ cup cashews
1/3 cup rice malt syrup
¼ cup coconut oil, melted
Juice of ½ lemon
Cream layer
1 cup cashews
½ cup coconut milk
1/3 cup rice malt syrup
¼ cup coconut oil, melted
Topping
½ cup strawberries,
hulled and sliced in half
METHOD
1. Soak the 2 measures of cashews in warm water for 30 minutes. Drain and rinse.
2. Line a 12-hole muffin tray with baking paper.
3. Except for the coconut oil, place all of the base ingredients in a food processor, and blend for a few minutes.
4. Slowly add the coconut oil to the food processor, and blend until combined.
5. Press the base into the muffin-tray holes, and put into the freezer.
6. Rinse out the food processor, then place all of the strawberry layer ingredients in the food processor, and blend until smooth and creamy. Add more lemon juice if you prefer the mixture to be tart.
7. Take the muffin tray out of the freezer, and pour the strawberry mixture over the bases. Place muffin tray back in the freezer.
8. Rinse the food processor again, then place all of the cream layer ingredients in the food processor, and blend until smooth and creamy.
9. Take the muffin tray out of the freezer, and pour the cream mixture over the strawberry layer. Place muffin tray back in the freezer for 3 hours to set.
10. Before serving, top with fresh strawberries.
11. Cheesecakes can be stored in the freezer in an airtight container, where they will keep for up to 1 month.
