There’s something about mini things that makes us feel good. Our brains love cute things rewarding us with dopamine, a chemical that makes us feel intensely happy. Mini animals, mini cars, and most importantly, mini foods. Not only are miniature eats perfectly bite-sized, but they make eating fun. And who can resist a dessert when it comes in such a cute little package?

Why you will love these mini strawberry cheesecake bites:

They are creamy, tangy, and sweet – just like traditional cheesecake but healthier: vegan, paleo, no refined sugars and gluten free.

Nutritious, made with cashews and coconut which are rich in fiber, heart-healthy fats, and plant protein.

Have a deliciously sweet, rich, strawberry flavor and taste as amazing as they look.

NO BAKING, not even the crust, that’s easier right?

Made with simple healthy ingredients you can find in your supermarket or health food store.

The 12 individual ‘cheesecake’ bites freeze up beautifully. This way you can take out 1 or 2 at a time to enjoy instead of having to eat the whole cake within a few days.

Tart, creamy, light, and sweet. Perfect for dessert, potlucks, parties, or just for snacking.  Just like the classic cheesecake, but in poppable bites! These mini strawberry bites are made in muffin pans and can be eaten in about two to three bites which makes them perfect for hand held desserts and awesome for portion control.

Handy to have in your recipe box because they are easy to make and share with others. They are a great make-ahead dessert, especially for warm weather gatherings when you want to finish your meal with something refreshing, and can be whipped up at a moment’s notice!

This recipe is definitely one of my favorite no-bake recipes. They taste so good right out of the freezer and are perfect for a barbeque or party and won’t take you tons of time to put together.

Cheesecake is one of my favorite desserts and if love cheesecake too, but don’t need an entire cheesecake in the house, try mini cheesecakes instead.

This recipe is nothing like a regular cheesecake though. Instead of using cream cheese and sugar, this is made with cashews, coconut cream and flavoured with real lemon. It’s like a tropical holiday in your mouth! I can’t get enough of them.

So, if you are craving something delish, these small but mighty bites of heaven will definitely hit the spot.  Luxurious, creamy, bursting with flavor and using good-for-you ingredients.

They deliver the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as these babies are sure to wow, as well as your tastebuds.

The perfect any time healthy snack or dessert! Or any time you are craving a little something sweet but want to stay on track with your healthy eating plan.

If anyone is ever sceptical of treats without refined sugar or dairy, these are what I make them – always a crowd pleaser!

Strawberry Mini Cheesecake Protein Bites

These strawberry protein bites taste just as delicious as ‘regular’ cheesecake. There are 3 layers: a nutty base,sweetened with dates, a smooth, creamy lemony layer all topped with strawberry sauce. To take these babies to another level add a dollop of ‘to-die-for’ whipped coconut cream.

Course Breakfast, Dessert, Lunch, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthy protein cheesecake cups, mini cheesecake protein bites, mini protein cheesecake bites, strawberry mini cheesecake protein bites

Servings 12

Ingredients

Base Crust

• 1 cup almonds, pecans or walnuts or a mix
• 3/4 cup dates, soaked 30 minutes and drained
• 1/2 cup rolled oats
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Cashew Coconut Filling

• 2 cups cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 2 tablespoon coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup protein or collagen peptides powder
• 1 lemon, juice and zest

Strawberry Topping

• 2 1/2 cups strawberries ,fresh or frozen, sliced
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice, from1/2 Lemon
• Dollop of Whipped Coconut Cream – optional – recipe below in notes

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.

  Line a 12-hole muffin tin with paper or silicon liners and set aside. Or use a silicon muffin pan.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Evenly distribute the mix to the 12 muffin liners and evenly spread out. Place in the fridge while you make the cashew coconut filling.

Cashew Coconut Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey, protein powder, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Evenly distribute the mix to the 12 muffin liners, spooning 1-2 tablespoons of the filling into each muffin cup on top of the chilled crust. Spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

  Transfer the muffin tin to the freezer and freeze for at least one hour to harden.

Strawberry Sauce Topping

• In a medium saucepan, combine sliced strawberries, honey and lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.

  Reduce heat and simmer 10-15 minutes until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.

  Cool the strawberry topping completely before spooning it on top of the cheesecakes when ready to serve.

  Store the mini cheesecakes in the freezer. Place on the counter for about 10 minutes to soften them when ready to eat.

  Top with a dollop of whipped coconut cream, if desired – recipe below in notes.

  For best results, enjoy after the hour of freezing, or keep frozen and allow ~20 minutes to defrost before enjoying for up to one month. 

Notes

Homemade Whipped Coconut Cream

Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.

It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.

Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.

Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.

Go here for the simple recipe:  Whipped Coconut Cream 

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites