Pulse crust ingredients in a food processor until sticky crumbles form.
Press crust into silicone cupcake molds (using a small measuring cup works great)
To make the cheesecake:
{Use cashews that have been soaked overnight in a bowl of water, or soaked in hot water for 2 hours} Blend cashews smooth in food processor & scrape down the sides.
Optional: Blend freeze dried strawberries into a powder using a small blender. (Results in ⅓ cup powder.)
Add remaining filling ingredients and blend again.
Taste & adjust, adding an extra splash of maple syrup (or teaspoon of powdered coconut sugar), if needed.
Pour filling on top of mini crusts. Smooth with a spatula.
Freeze 4-6 hours (or overnight) until solid, then remove from silicone.
Garnish with sliced strawberries. Transfer to fridge until ready to eat, or set on the counter to thaw until softened. Enjoy!
Notes
Featured Products:CuisinartFood ProcessorRawCashews from AmazonFreeze Dried Strawberries from Aldi, also available here on Amazon and at grocery stores like Target, Sprouts and Trader Joe's, and Whole Foods.Silicone cupcake molds from IKEA (similar item on Amazon)To store: keep tightly wrapped in the fridge for one week, or frozen for 1 month. If frozen, sit on the counter several minutes to thaw and soften.