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Raw Vegan Strawberry Cheesecake Tarts

  2 rater(s)

While these look fancy and complex, they are quite simple to make. For those of you who enjoy a little evening treat, these bite-size cheesecake tarts will be perfect. Not only that, they are perfectly portioned so you can eat a couple bites without feeling guilty!

  • Prep Time: 15m
  • Total Time: 15m


For the Crust

  • 1 1/2 c raw almonds
  • 8 -10 medjool dates
  • filtered water

For the Cheesecake

  • 2 c raw cashews (soaked overnight and then drained)
  • 1 1/2 c fresh strawberries, sliced
  • 1/2 c 100% pure maple syrup
  • 1/3 c room temperature coconut oil
  • juice from 1 lemon
  • 1/2 tsp. sea salt


For the Crust

  1. Add the almonds and dates to a food process and pulse to combine. Slowly add small amounts of the water until you see the mixture start to clump together.
  2. Press the crust mixture into little muffin tins. You can line the tins with muffin liners if you want to. Place them in the fridge once you finish making them and let them cool while you make the cheesecake.

For the Cheesecake

  1. Combine all of the ingredients in a food processor and blend until you get a smooth consistency.
  2. Remove the muffin pan with the crusts from the fridge and spoon the cheesecake mixture into each muffin cup.
  3. Once you are finished, place them in the fridge for about six hours so they can solidify.
  4. You can store them in an airtight container in the fridge for a couple weeks, or you can put that container in the freezer and they will keep for about 6 months.