Vegan Strawberry Cookie Dough Cheesecake Bites

These cheesecake bites are not completely raw (meaning nothing is heated at a high temperature) because the base of them is a baked cookie dough. I have a hard time digesting large amounts of raw nuts and seeds in one sitting so I baked the cookie crust resulting in a perfectly balanced dessert. Fresh, local and creamy strawberries covering a soft, chocolatey gooey cookie base. This dessert is genius!

Before you make the strawberry filling make sure you soak your cashews overnight. This helps you to absorb the nuts making it easier to digest. If you are in a pinch for time simply pour boiling hot water over them and let them soak for a couple hours. You can even make the crust while they soak! Trust me your tummy will thank you later.

It is also important that you use a high-powered blender while making the filling. Simply combine all of the ingredients at once and blend until the texture is smooth, creamy with no lumps or chunks. Your batter may even start to get warm in your blender. If you want to try a different flavour feel free to play with this recipe. It is very easy to customize with another berry!

Print Recipe
Vegan Strawberry Cookie Dough Cheesecake Bites
Creamy, Sweet and Irresistibly Delicious. No dairy needed to make the most perfect Vegan and Gluten Free Dessert!
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour (freezer)
Servings
pieces
Ingredients
Crust
Filling
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour (freezer)
Servings
pieces
Ingredients
Crust
Filling
Instructions
Crust
  1. Preheat your oven to 350ยฐ and line muffin tin with silicon baking cups or grease with non-stick spray.
  2. Whisk together the almond butter, maple syrup, coconut oil, and vanilla until very smooth. Add in remaining ingredients and mix until a thick dough forms.
  3. Press about 1 tbsp of dough into bottom of prepared muffin tins and flatten with a spoon or your fingers forming a mini crust in the bottom of each muffin cup.
  4. Bake for 12-15 minutes or until dough is still soft to touch. You want the crust to remain chewy after cooling.
  5. Let cool while you make cheesecake filling.
Filling
  1. Place all cheesecake ingredients into a blender (I find putting them in the order listed helps them to blend easier), and process until the mixture is smooth and creamy. You may need to pause and scrape the sides down or stir the mixture a little to help it blend through if youโ€™re not using a high-speed blender (I used my Vitamix for this recipe).
  2. Pour filling over cooled cookie dough base until it is level with the top of the muffin pan.
  3. Place mini cheesecakes in freezer for an hour or until filling is firm.
  4. Take cheesecakes out of freezer 5 minutes before serving.

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