These delicious no-bake cheesecake bites are the perfect sweet treat to satisfy your sweet tooth.
For the crust:
6 medjool dates
15g shredded coconut
¼ tsp sea salt
For the filling:
125g raw cashews (soaked for 3 hours)
100g frozen strawberry slices
90g agave nectar
50g coconut oil (melted)
2 tbsp lemon juice
For the swirl/topping:
100g frozen strawberries, melted
For the Crust:
Remove the pits from the medjool dates and soak them in warm water for 10 minutes.
Drain and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together.
Press about 1½ tsp of the mixture into the bottom of each mini muffin cup.
Drain and rinse cashews in fresh water, add them to a high-speed blender, with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside.
For the Swirl/Topping:
Allow the frozen strawberries to melt at room temperature until soft, then blend into a smooth purée.
Take a tbsp of the cashew filling and pour on top of the pressed crust. Then take ½ tsp of strawberry purée and dollop on top of the cashew filling.
Take the end of a toothpick and swirl the two mixtures around.
Freeze the cheesecakes for 1-2 hours until solid.
Remove them from the mini muffin trays and allow to thaw for 10-15 minutes before enjoying.
Calories 112 k/cal