Chocolate Covered Strawberry No Bake Mini Cheesecake Recipe
These vegan, no-bake mini cheesecakes are topped with chocolate-covered strawberries, making them a perfect dessert for any special occasion! These individual cheesecakes have a creamy cheesecake filling, a sweet and crunchy crust, and are the perfect bite-sized treats.
Servings: 6 mini cheesecakes
Ingredients
Crust
- 1/2 cup pecans
- 1/2 cup unsweetened coconut flakes
- 1/4 cup medjool dates pitted
Cheesecake Filling
- 1½ cup raw cashews soaked in hot water for 30 minutes
- 1/3 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
Chocolate Covered Strawberries
- 2/3 cup chocolate chips
- 6 strawberries
Instructions
- Place all ingredients for the crust in a food processor and process until crumbly and sticky.
- Spray a 6-cup muffin tin with a cooking spray or brush with coconut oil. Cut out 6 strips of parchment paper and lay them at the center of the slots for easy removal.
- Divide the crust mixture into the muffin tin and press down to pack. I used a greased bottom of a ¼-cup measuring cup to pack down tightly. Set aside.
- Drain the cashews, then add all ingredients for the cheesecake filling in a blender. Blend until smooth and creamy.
- Divide the filling evenly over the crust. Tap the muffin tin a few times on the counter to remove air bubbles, then freeze for at least 3 hours to set.
- Melt chocolate chips in the microwave or a double boiler until smooth.
- Remove the mini cheesecakes from the muffin tin by using the parchment paper strips to pull them out. If they don't pop out easily, run a sharp knife along the edges first.
- Spoon some of the melted chocolate over each cheesecake. Dip each strawberry into the remaining melted chocolate and place on top of the cheesecake.
- Let the chocolate set, then enjoy! Store in the fridge for up to 2 weeks.
Video
Notes
Expert Tips & Variations
- Graham Cracker Crust Alternative: If you’re not paleo and looking for a nut-free crust option, you can use regular or gluten-free graham crackers. Simply add them to a food processor and pulse into fine crumbs. Mix the graham cracker crumbs with vegan melted butter and press into the bottom of the muffin pan. Bake at 350F for about 10 minutes to set.
- Toppings: Instead of chocolate covered strawberries, feel free to switch it up with your favorite toppings! Here are some options that go well with these mini cheesecakes: Crushed Oreos, vegan caramel sauce, fresh berries like blueberries or raspberries, chocolate ganache, whipped cream, and more!
- Nut-Free: If you’re nut free, but still want a vegan version of these mini cheesecakes, use the instructions for a graham cracker crust above, and use a tub of dairy free room temperature cream cheese. If you don’t mind dairy, feel free to use full fat cream cheese. You need a hand mixer and a mixing bowl or a stand mixer (with the whisk attachment or paddle attachment) for the cream cheese mixture. See the ingredient notes in the recipe card for amounts.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 weeks.Nutrition
Serving: 1mini cheesecake | Calories: 477kcal | Carbohydrates: 43g | Protein: 8g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 59mg | Potassium: 427mg | Fiber: 5g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 4mg