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Mini Strawberry tartlet recipe - Vegan Family Recipes

Mini Vegan Strawberry Cheesecake

Easy to make mini vegan straweberry chessecakes made in tartlet forms. Short prep time and great to serve cold in the summer.
Course Dessert
Cuisine gluten-free, Paleo, vegan
Prep Time 15 minutes
Total Time 15 minutes
Makes 2 Small vegan cheesecakes
Author Vanessa @VeganFamilyRecipes.com

Ingredients

  • 3 Medjool Dates
  • 1/2 Cup Walnut Halves
  • Salt
  • 8 Strawberries medium sized
  • 1/2 cup Cashews soaked
  • 3/4 cup Coconut Cream
  • 2 tablespoons Pure Maple Syrup
  • 4 Mint Leaves
  • 2 teaspoons Lemon Juice

Instructions

  1. Grease and flour two 4.75 inch (12.5 cm) tartlet forms.
  2. Prepare crust by placing dates, walnuts, and a pinch of salt in a food processor. Pulse until a sticky mass forms. Press into bottom of prepared tartlet pans. Place tartlet pans in freezer while you prepare the filling,
  3. Clean food processor and prepare filling by pulsing strawberries, cashews, coconut cream, maple syrup, mint, and lemon juice in food processor until smooth.
  4. Pour filling into mini tart pans.
  5. Refrigerate for at least 2 hours until filling is firm.
  6. Carefully remove cheesecakes from pan and garnish with fresh mint leaves and strawberries (optional).

Recipe Notes

1) Cashews can be soaked for 15min to up to 4hrs for an extra smooth filling. 2) Crust can also be made with other types of nuts. Hazelnuts, almonds, and macadamia work well. 3) Grease and flour tart pan to easily remove vegan strawberry cheesecakes from the form. I used coconut oil and buckwheat flour to keep it gluten free. Other flours and fats/oils will work just as well.4) Coconut Cream can be bought by itself but the easiest way to obtain it is by placing a can of coconut milk into the fridge. Wait at least a few hours then carefully open the can and scoop the hard white stuff on top out. 5) Tarts can also be placed in freezer to quickly firm up filling. Allow adequate time for tarts to defrost before eating.6) Strawberry cheesecakes will keep in fridge for up to 4 days or in freezer for several months!