Mini Strawberry Cheesecakes (Vegan, Paleo)
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Mini Strawberry Cheesecakes (Dairy-Free, GF, Vegan, Paleo)

Individual cheesecakes that are perfect for parties! Deliciously bursting with fresh strawberry flavor in a beautiful pink color!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Keyword: dairy-free, vegan cheesecake
Servings: 10 servings
Author: Emily



Strawberry Cheesecake Filling


To make the crust:

  • 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 1/3 cup powder.)
  • Add remaining filling ingredients and blend again.
  • Taste & adjust, adding an extra splash of maple syrup (or tsp 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!


Disclosure: Pretty Pies is a member of the Amazon Associates program and any purchases made through my affiliate links may result in a small commission at no additional cost to you. 
Featured Products:
Cuisinart Food Processor
Raw Cashews from Amazon
Freeze Dried Strawberries from Aldialso 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.