With less than 10 ingredients and easily prepared in less than 30 minutes, here they are, strawberry cheesecake bites! A way healthier alternative for desert...and still delicious! This awesome recipe was adapted from Hot for Food, click the link to check out the original version of this recipe!
This super fresh cheesecakes are the perfect treat on summer days...you can make them in advance, keep them on the freezer and take one or two 15 minutes before you digg in!
12-14 small dates
1 cup of almonds
1/4 cup shredded coconut
1/4 tsp salt
1 tbsp coconut oil
1 cup soaked cashews
1/2 cup frozen strawberrys (slightly thawed)
1/4 cup of coconut oil
1/4 cup rice syrup
1/2 lemon's juice
Start by soaking the cashews for a couple hours, or, iddealy overnight.
To a food processor add the almonds, the dates (pitted, you can also soak them if necessary), and the sheredded coconut. Process everything, if the mixture is not sticking together, add a little bit of coconut oil (at room temperature).
Before dividing the crust through a muffin tray, add one strip of parchment papper to each cup to make it easier to remove the cheesecakes later. On top of the paper strip add 1-2 tbsp of the crust mixture and press it down. Leave it in the freezer while you're preparing the filling.
To a blender add all the filling ingredients. Blend until you get a creamy consistence. Then pour some of this mixture on top of the crust previously made.
For decoration, mash some extra thawed strawberys and swirl them on top of the filling.
Leave the cheesecakes on the freezer for at least 3 hours. Remove 10-15 minutes before serving.
- with english subtitles!