Strawberry Vegan Cheesecake Bites
Sweet, tangy, and creamy, no-bake vegan cheesecake bites are the perfect dessert for any occasion. The oat crust is sturdy enough to hold its shape, while the filling is smooth and decadent. These bites are also gluten-free and refined sugar-free, making them a healthier choice than traditional cheesecake.
The history of cheesecake dates back to ancient Greece, where it was known as πλακoὖς (plakous). This early version of cheesecake was made with a mixture of goat's milk cheese, honey, and flour. Over time, cheesecake spread to other parts of Europe and eventually to the Americas. The first recorded recipe for vegan cheesecake appeared in the early 1900s. This recipe used a combination of nuts, seeds, and fruits to create a dairy-free and egg-free version of the classic dessert. Today, there are many different recipes for vegan cheesecake, each with its own unique flavor and texture.
Strawberry Vegan Cheesecake Bites Strawberry Vegan Cheesecake Bites Strawberry Vegan Cheesecake Bites Strawberry Vegan Cheesecake Bites
Prep time: 15 | Cook time: 0 | Serves: 8
Ingredients
  • Rolled oats
  • Medjool dates
  • Coconut oil
  • Cashews
  • Coconut cream
  • Agave syrup
  • Lemon juice
  • Strawberries
Instructions
  1. Process the oats into a fine flour in a food processor.
  2. Add the dates, coconut oil, and a pinch of salt to the food processor and blend until the mixture resembles coarse crumbs.
  3. Press the mixture into the bottom of a lined 9-inch springform pan and refrigerate while you make the filling.
  4. Soak the cashews in hot water for at least 30 minutes to soften.
  5. Drain the cashews and add them to a blender along with the coconut cream, agave syrup, lemon juice, and a pinch of salt.
  6. Blend until smooth and creamy.
  7. Pour the filling over the oat crust and smooth the top.
  8. Refrigerate for at least 4 hours, or overnight.
Why It Works
  • The oat crust is made with rolled oats, which are a good source of fiber and protein. The crust is also gluten-free, making it a good option for people with celiac disease or gluten intolerance.
  • The filling is made with cashews, which are a good source of healthy fats and protein. The filling is also dairy-free and egg-free, making it a good option for people with lactose intolerance or vegan diets.
  • The agave syrup adds a touch of sweetness to the filling, while the lemon juice adds a bit of tanginess. The filling is also smooth and creamy, thanks to the use of a high-powered blender.