Mini Raw Vegan Paleo Strawberry Cheesecakes

Marble Strawberry Cheesecake

Strawberry Cheesecakes

Mini Marbled Strawberry Cheesecakes (Raw, Vegan, Paleo)
Serves: Makes 9 Mini Cakes
  • Crust:
  • 1 cup raw almonds
  • 1 cup pitted medjool dates
  • Filling:
  • ¾ cup raw cashews, soaked overnight
  • 2 tbsp filtered water
  • 3 tbsp raw honey or pure maple syrup, or more to taste
  • 1 tbsp pure vanilla extract
  • 2.5 tbsp melted coconut oil
  • 1 small lemon, juiced
  • about 8-10 ripe strawberries
  • 1 tsp beet root powder, optional, this gives it the vibrant color
  1. Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
  2. Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
  3. Blend all ingredients for the filling (except strawberries and beet root powder) in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
  4. Pour a little over half of the filling into a bowl. Set aside.
  5. Add the strawberries and beet root powder (optional) to the rest of the filling and blend until perfectly smooth. Taste and add more strawberries as needed.
  6. Place 1 spoonful of each mixture on to a crust. Swirl the tip of a knife through the filling to get the marbled effect.
  7. Place in the freezer for at least 2 hours.
  8. Remove from freezer and let thaw for about 10 minutes. Remove from pan.
  9. Let thaw until soft enough to eat - about 10-20 minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!
I have this mini Cheesecake mold from Amazon.

Check out all my mini cheesecakes here.


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