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Strawberry Cheesecake Bites

Yields 24 mini cheesecakes


1 Cup pecans

6-9 medjool dates (soaked for 10 mins)

1/4 Cup shredded coconut

1/4 tsp sea salt

  • First, grease or line a mini muffin tin
  • Next, drain the water from the dates and combine in a food processor.
  • Then add all remaining ingredients into the food processor. Keep processing until the nuts are crumbled and the crust sticks together on its own.
  • Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.


1 Cup raw cashews (You can soak them beforehand but this is optional as cashews are fairly soft to begin with)

1/2 C frozen strawberry slices

1/4 Cup agave nectar or maple syrup

1/4 Cup melted coconut oil

2 tbsp lemon juice

  • Add the cashews to a high speed blender or food processor along with the frozen strawberries, agave nectar/syrup, melted coconut oil, and lemon juice.
  • Blend until smooth. Pour this mixture into a bowl and set aside.
  • Clean out the blender/food processor to make the strawberry puree for the swirl.


1/2 C frozen strawberries, melted

  • Melt the strawberries on a stove or microwave
  • Then just blend them together in the food processor/blender until they become a smooth puree.

Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry puree and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!

Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 mins. before biting into them.


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