Ingredients
Scale
- 1/2 cup pecans
- 1/2 cup unsweetened coconut flakes
- 1/4 cup Medjool dates, pitted
- 1½ cups raw cashews, soaked in hot water for 30 minutes
- 1/3 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 2/3 cup chocolate chips
- 6 strawberries
Instructions
- Prepare the crust by blending pecans, coconut flakes, and Medjool dates in a food processor until crumbly.
- Coat a 6-cup muffin tin with cooking spray or coconut oil, then pack the crust mixture tightly into each cup.
- Drain soaked cashews and blend with coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt until smooth.
- Pour the cheesecake filling evenly over the crusts, tapping the tin to remove air bubbles.
- Freeze for at least 3 hours to set.
- Melt chocolate chips and dip strawberries once cheesecakes are set.
- Top each cheesecake with melted chocolate and a dipped strawberry before serving.
Notes
Ensure cashews are well-soaked for a smooth texture.
Use fresh strawberries for the best flavor.
Store leftovers in the fridge for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 3 hours freezing
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 40
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 4
- Cholesterol: 0