Mini Strawberry Cheesecakes
Is there anything cuter than mini cheesecakes!?
I am definitely a cheesecake lover and these gluten & dairy free raw treats certainly do not disappoint.
Enjoy!
Servings: 12 Cheesecakes
Ingredients
Base
1 cup GF Rolled Oats
½ cup Desiccated Unsweetened Coconut
6 Medjool Dates, pitted
3 tbsp Extra Virgin Coconut Oil
Pinch of Salt
Filling
1 ½ cups Cashews, soaked overnight or approx 8 hours.
1 cup Coconut Cream
1 cup (or 10) Strawberries, chopped.
1 tsp Vanilla Extract
1/3 cup Maple Syrup
Top
2 x 400ml cans Coconut Cream
1 tbsp Coconut Sugar
Extra Strawberries, optional decoration.
Method
1. Blend all base ingredients until combined.
2. Divide evenly and press into a muffin tin.
3. Freeze for 15 minutes.
4. Blend all filling ingredients in the order as listed into a smooth consistency.
5. Pour over base.
6. Freeze for 15 minutes.
7. Meanwhile, drain liquid from coconut cream cans (and refrigerate for future cooking).
8. Whip/beat the left over cream and sugar.
9. Use a spoon or piping bag to top cheesecakes and top with half a strawberry (optional). (Alternatively skip this step and pipe on prior to serving as freezing will harden cream).
10. Return to freezer until firm (approximately 2 hours)
11. Defrost 30 minutes prior to serving (they are soft so best stored in the fridge or freezer).