Strawberries ‘n’ Cream Mini Cheesecakes

A healthy twist on a classic dessert. These strawberry cheesecakes are the perfect sweet treat! And what’s more, they are absolutely adorable! Serve at a kitchen tea or a girl’s night in. These are sure to impress!

Prep time: 30 mins

Cook time: + 4 hours of freezing

Serves: 6

Health benefits: Gluten free, dairy free, refined sugar free, vegan



1 cup almond meal 1 cup shredded coconut

4 tbsp rice malt syrup or pure maple syrup

Strawberry Cheesecake

1/2 cup frozen or fresh strawberries

1 cup raw cashews (soaked for 4- 6 hours)

1/2 cup coconut milk

1/2 cup rice malt syrup or pure maple syrup

1/2 small lemon (juice)

1 tsp vanilla extract 1 tsp ‘Just Blends’ pink dragon fruit powder (optional)


Fresh berries

Coconut flakes


1. Blend almond meal, shredded coconut and rice malt syrup until a sticky mixture forms

2. Press approximately 1 tbsp of mixture into six holes of lined cupcake tin and refrigerate

3. Drain and blend the cashews until a smooth mixture forms

4. Add the remaining cheesecake ingredients to the mixture and blend until well combined

5. Pour the mix over each base and sprinkle with berries and coconut flakes

6. Freeze for at least 4 hours

7. Serve as a frozen dessert or allow to rest for 5 minutes for a softer consistency


Recipe by Nourishing Nicola



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