Mini vegan strawberry cheesecakes (Edit recipe)

colleenshealthylife

374 recipes
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1,679 followers

Gluten free, smooth and creamy, refined sugar free, and with a boost of protein!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 12

Ingredients

1.25 cup Graham Cracker Crumbs, Gluten free like simple mills if needed
4 Tbsp Butter, Unsalted, / vegan butter

Cheesecake

0.75 cup Coconut Cream
0.75 cup Cashews, Raw, Soaked in hot water 30min
1 cup Frozen Strawberries, Fresh or frozen
2 whole Strawberry Protein Powder - Nuzest, 2 scoops
0.25 cup Pure Maple Syrup
1 Tbsp Coconut Oil, Melted
0.5 Tbsp Lemon Juice
.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process Graham crackers into crumbs, and combine with melted butter
Press into 12 mini silicone muffin liners and bake at 350 for 8 minutes
Set aside to cool
Process your cheesecake filling ingredients together until smooth, scraping the sides as needed
Spoon overtop graham cracker base and place in the freezer for 2-3 hours until firm
Let thaw ~15 min at room temp before enjoying!

Notes

I used Ka'Chava strawberry protein here! Use code Colleen to save!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	12 g
Carbohydrates:	20 g
Protein:	7 g
Cholesterol:	10 g
Sodium:	147 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.