Valentine’s Vegan Strawberry Cheesecake



This individual cheesecakes are so handy to have in the freezer to have a healthy quick little treat!

I made them in those love heart moulds just because St valentine’s day is just around the corner, but you can use conventional cupcake moulds!

My boys adore this and I love making them for them because they are packed with good fats and contains no refined sugar, so when they ask for a treat this is what I give them!

Now, to the point: the recipe! This recipe should make 8-10 little pies on regular size cupcake moulds!


1 cup of dates

1 cup raw almonds

2 tablespoons of cacao powder

1 tablespoon of coconut oil (no need to melt it)

(Blend on your food processor until you form a dough and press down on the bottom of your moulds!)


The “cheesecake”:

220 grams of cashew nuts (soaked for at least 15 minutes, If you soak them over night the cheesecakes will be creamier)

1 pack (250 g) of coconut cream (I buy mine in Dunnes, if you fail to find it use the cream of a can of coconut milk draining the water and only using the cream)

1/2 cup of maple syrup

1 cup of frozen strawberries

(Drain the cashews and blend until you have a smooth mix and pour on top of the base)

  • Freeze for at least 2 hours
  • Enjoy as dessert of as a little snack at any time of the day!




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