Vegan mini chocolate strawberry cheesecakes are a rich, sweet, decadent treat, made with just 7 healthy ingredients.
It’s no secret I’ve been exploding with love since Axel arrived, and with Valentine’s day fast approaching, chocolate + strawberry just feeeeels right.
This classic combination never disappoints, the rich, dark chocolate goes so well with sweet, fruity strawberry. That pair in rich, creamy, ultra decadent mini cheesecake form couldn’t be better for celebrating whoever you love in your life!
Ingredients for vegan mini chocolate strawberry cheesecakes
- Raw almonds: raw almonds are the base of the crust for the cheesecake, and they’re super nutrient-dense and a great healthy fat source.
- Cacao powder: cacao powder gives the crust chocolate flavor and is full of antioxidants.
- Medjool dates: dates give both the crust and the filling sticky, caramel-like, totally natural fruit sweetness.
- Freeze dried strawberries: using freeze dried berries gives the filling amazing strong strawberry flavor, without messing with the texture like fresh berries would.
- Raw cashews: you’ll soak the cashews in water which helps them blend into a super lush, rich and creamy filling.
- Apple cider vinegar: just a bit of apple cider vinegar makes a HUGE difference and really rounds out the cheesecake filling with just a bit of tang.
Tips for making vegan mini chocolate strawberry cheesecakes
- Start with the crust, then move on to the filling. First you’ll blend the almonds, cacao and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. For the filling, you’ll rinse the food processor and then blend the freeze dried strawberries, cashews, more dates, apple cider vinegar, and water until totally smooth and creamy. Spread the filling on top of the crust, and they’re ready for the freezer.
- Use silicone liners for easy removal. I use these silicone liners and HIGHLY recommend something similar (or lining with parchment paper), because it makes removal later super easy.
- Freeze for at least 2 hours. Right after you layer them, the cheesecakes will need to freeze for at least 2 hours (longer is great, too). This helps them to set up.
- Add whatever fun toppings you like. I loved these with some vegan chocolate chips on top, but a drizzle of melted chocolate is amazing, too.
- Store in the fridge or freezer, depending on the texture you prefer. After the initial 2 hours of freezing, take them out for about 15 minutes to thaw at room temperature before eating. From there you can store in the fridge or freezer, depending on the texture you like. I prefer mine pretty soft so I like the fridge, my husband loves them more firm so we keep a few for him in the freezer.
These vegan mini chocolate strawberry cheesecakes taste so rich and indulgent, you’d never guess they’re made with just a few healthy ingredients, no baking necessary. Let’s be real, these would be good any time of year whether you’re sharing or not, but I can’t think of a better way to show your valentine some love than with a batch of these gems.
Xo,
Sara
Vegan Mini Chocolate Strawberry Cheesecakes
Ingredients
Crust
- 3/4 cup raw almonds
- 1/4 cup cacao powder (regular unsweetened cocoa powder also works)
- 8 medjool dates
Filling
- 1 cup freeze dried strawberries
- 1 cup raw cashews – soaked for at least 2 hours or overnight in water, then drained
- 8 medjool dates
- 1 tbsp apple cider vinegar
- 1/4 cup water
Toppings (optional)
- Vegan chocolate chips or melted vegan dark chocolate
- More freeze dried strawberries, blended into powder to sprinkle over the top for more sweet strawberry flavor
Instructions
- To make the crust, pulse the almonds and cacao in the food processor until the almonds are mostly broken down, then add the 8 dates and blend until they form a sticky, slightly crumbly dough, about 3-5 minutes.
- Press 2 tbsp of the mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
- To make the filling, first blend the freeze dried strawberries in the food processor until they're a fine powder.
- Add the soaked cashews, dates, apple cider vinegar, and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
- Put about 3 tbsp of the filling mixture on top of each crust, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit. Add any toppings of your choice and enjoy!
- Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them!
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