Vegan Raw Strawberry Vanilla Cheesecakes

I'm so in love with these creamy raw vegan strawberry and vanilla cheesecakes. They are beyond delicious, easy to make and so pretty. Best part? They are refined sugar free, vegan and gluten free. Hope you enjoy!

The Recipe

Vegan raw strawberry vanilla cheesecakes (yield 8 mini cakes)

Ingredients

For the base

1 cup / 150 g blanched hazelnuts (sub in cashews or almonds)

1/3 cup / 60 g pitted dates (soaked in water overnight)

For the cheesecake mixture

7 ounces / 200 g raw cashew butter

5.3 ounces / 150 g coconut cream

1 cup / 125 g strawberries

3.9 ounces / 110 g coconut oil

1/4 - 1/2 cup / 80-100 g syrup to taste

pulp of 1/2 vanilla bean

Instructions

1. In a food processor mix dates and hazelnuts until smooth. Press the mixture in the bases of cupcake silicon molds. 

2. Add cashew butter, coconut cream, coconut oil, syrup and vanilla bean to the food processor and mix until smooth. Take out half of the mixture and set aside. Add strawberries to the food processor and mix until smooth.

3. Spoon the vanilla cheesecake into the cupcake molds and put into freezer until mixture has set. Spoon strawberry cheesecake into the molds and put into freezer until firm. Put the remaining cheesecake mix in the fridge.

4. Carefully remove the cheesecakes from the silicone molds. Use the leftover cheesecake mixture to decorate the cupcakes. ENJOY!