Mini dairy-free cheesecakes are simple to make and absolutely delicious. These individual strawberry cheesecakes are a perfect dairy-free dessert that’s great for snacking or sharing at a potluck.
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Dairy-Free Cheesecakes
After sharing dairy-free orange truffles, I wanted to create a similar, individual-sized treat using strawberries. Inspired by a paleo cheesecake I found, I adapted the idea into these mini cheesecakes made without cream cheese or any dairy. The result is creamy, fruity, and surprisingly satisfying.
Although I don’t always follow a paleo diet, I enjoy experimenting with recipes that happen to fit the category. Over time I’ve posted paleo pancakes, kale chips, meatballs, homemade almond milk, and smoothies. This recipe follows the same curious, flavor-first approach.
How to make dairy-free cheesecakes
- Soak raw cashews overnight, then drain and rinse them thoroughly.
- Make the crust by processing shredded coconut, raw almonds, dates, and a little melted coconut oil until the mixture resembles coarse sand. Press a small amount into the bottom of cupcake liners to form the crust.
- For the filling, blend the soaked cashews with water, maple syrup, melted coconut oil, lemon juice, vanilla, and frozen strawberries until completely smooth. A high-powered blender gives the creamiest result, but a food processor works in a pinch.
- Divide the filling among the cupcake liners, filling them almost to the top. Freeze for 3–4 hours until set.
- Remove the cheesecakes from the freezer 15–20 minutes before serving to allow them to soften slightly, then garnish with fresh strawberry slices.
- Enjoy immediately or keep stored in the freezer for quick treats later.
Blender or food processor?
A high-powered blender (Vitamix, NutriBullet, Breville SuperQ, etc.) will produce the smoothest, creamiest filling. If you don’t have one, a food processor will still work, though the texture may be a little less silky. A basic blender is not recommended for this recipe.
Serving and storage
These mini cheesecakes are perfect straight from the freezer after a brief thaw. Store them in an airtight container in the freezer for several weeks. Pull one out whenever you want a quick dessert—just let it sit for 15–20 minutes before serving.
Mini Dairy Free Cheesecakes — Dairy-Free Strawberry Cheesecakes
Ingredients
Crust
- 1 cup shredded coconut
- 1 cup raw almonds
- 10 Medjool dates, pitted
- ½ tablespoon coconut oil, melted
Mini Cheesecakes
- 2 cups raw cashews, soaked overnight, drained and rinsed
- ½ cup water
- ¼ cup plus 2 tablespoons maple syrup
- ⅓ cup melted coconut oil
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- 1 cup frozen strawberries
- Fresh strawberries for garnish
- Cupcake liners
Instructions
- Soak cashews overnight, then drain and rinse.
- Line two cupcake trays with liners.
- Place shredded coconut, raw almonds, pitted dates, and melted coconut oil in a food processor. Process until the mixture resembles coarse sand.
- Press a small amount of the crust mixture into the bottom of each cupcake liner.
- In a high-powered blender, combine the soaked cashews, water, maple syrup, melted coconut oil, lemon juice, vanilla, and frozen strawberries. Blend on high for about 2 minutes, or until completely smooth.
- Pour the filling into the liners, filling nearly to the top. Freeze for 3–4 hours until set.
- Remove from the freezer 15–20 minutes before serving to soften slightly, then top with fresh strawberry slices.
- Serve and enjoy.
Notes
If you don’t have a high-powered blender, a food processor will work but the filling won’t be quite as creamy. It still tastes great—just expect a slightly different texture.
Nutrition (per mini cheesecake)
Calories: 272 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 8 g | Sodium: 18 mg | Potassium: 322 mg | Fiber: 3 g | Sugar: 17 g | Vitamin A: 20 IU | Vitamin C: 6.8 mg | Calcium: 47 mg | Iron: 1.7 mg
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