Vegan Strawberry Cheesecake Bites

There are a lot of vegan strawberry cheesecake recipes I like but this one is definitely the most fun. Strawberry cheesecake is my favorite so I am always looking for vegan strawberry cheesecake recipes to try out. Is there any better vegan food than cheesecake?

This is a really great idea of cheesecake. If you don’t like to eat a lot of sweets like me then these vegan strawberry cheesecake bites are just perfect. You can eat one of them and get your vegan dessert fix without over eating.

You can check out the really great video for this recipe below and if you want the written version it is below the video. If you try making these cheesecake bites, hit the comments and let us know how you liked them!

Vegan Strawberry Cheesecake Bites

Vegan Cheesecake Crust

18 graham crackers
4 Tbsp coconut oil

Vegan Cheesecake Filling

1.5 cups cashews (affiliate link)
(soak in quart of hot water for an hour then drain)
1.8th tsp Salt
1/2 tsp vanilla extract
1/3 Cup maple syrup
2 Tsp cornstarch
1.5 tsp Agar Powder
14 Ounce can coconut milk
Lemon juice from 1/2 lemon

Vegan Cheesecake Topping

4 Cups frozen strawberries
3 Tbsp Water
3 Tbsp maple syrup
1 Tbsp lemon juice
1 tsp agar powder

Vegan Strawberry Cheesecake Preparation Instructions

Preheat oven to 350F.

Lightly grease a 24 slot muffin tin or use a non-stick muffin pan.

In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.

Add coconut oil and mix well.

Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.

Bake for 5 to 10 minutes. Set aside to cool.

In a blender, combine all filling ingredients and mix until very smooth.

Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.

Divide filling evenly among muffin tins, up until 1/8 in (1/2 cm) from the edge.

Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.

Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries.

In a bowl, combine water, maple syrup, lemon juice and agar-agar.

Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2 to 3 minutes. (do not let the mixture set).

Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.

Using a blunt knife, gently pry edges to loosen cakes and pop them out.

We found this great recipe on the Buddhist Chef Facebook page. Check them out for amazing recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *