Eat || Mini No-Bake Strawberry Cheesecakes (vegan)

No, I’m actually not vegan, but when I saw these cheesecakes that my friend Emily made I asked her if she would share the recipe here on This Little Miggy for Valentine’s week. Not only do they look beautiful and delicious but the minimal, whole food ingredients are calling my name. Emily has a YouTube channel where she also shares 2 other easy, no-bake, vegan Valentine’s Day desserts. Check them out here!

Mini No-Bake Strawberry Cheesecakes
I N G R E D I E N T S
Crust:
6 pitted dates
1 cup raw unsalted cashews
Pinch of sea salt

Filling:
1 cup cashew butter
1 tbsp Lemon juice
2 tbsp Maple syrup
1/2 tsp Vanilla extract
1 can of refrigerated full fat Coconut milk (only use the cream from the top, about 1 1/2 cups total)
pinch of sea Salt

Toppings:
Strawberry slices (optional: cut into hearts)

M E T H O D
Add all crust ingredients to a food processor and process until well combined. Mixture should hold together but not be too sticky. Add mixture to a silicone cup cake pan, or use a non stick pan lined with strips of parchment paper. Add 2 tablespoons of crust mixture to each individual cupcake, and press it into the bottom well. Freeze for 30 minutes.
While the crusts are freezing, prepare the filling. Add all of the filling ingredients to a food processor and blend until smooth. Remove the crusts from the freezer and pour the filling on top of the set crusts. Add 1/2 cup of filling to each individual section, and top with heart shaped strawberry slices. Freeze for at least 1 hour.

For best results, freeze for 4+ hours, thaw for 15 minutes before serving, and eat immediately. Store in the freezer for up to 2 weeks.