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Strawberry Swirled Cheesecake Bites

These strawberry swirled cheesecake bites are a mix between a cupcake and cheesecake and are super easy to make! A delicious sweet treat that makes a great handheld dessert for parties, brunch, or as an afternoon snack!
They are as cute as they are delicious. Individual little cheesecakes made in a muffin tin with a classic cookie nutty base and a rich creamy and silky cashew based centre topped with a strawberry swirl.
They really are the perfect bite sized healthy dessert. With no added sugar, they are quick and easy to make and there is no oven needed. Guaranteed to satisfy your after dinner cravings in no time.
Great for a special occasion, these delicious little bites are both simple to make and a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.
 
Course Dessert, Snack
Keyword clean eating dessert, strawberry cheesecake bites,

Ingredients

Base Crust

  • 1 cup pecans, almonds or walnuts or a mix
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut

Strawberry Filling

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 cup sliced strawberries, fresh or frozen, divided in half
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 lemon, juice and zest

Instructions

Base Crust

  • Use a 12 cup muffin pan and to remove the cheesecakes easily, cut 4-inch strips of parchment paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cheesecakes are done setting in the freezer you can pull on the parchment tabs to lift the cheesecakes out.
    Or you can use a silicon muffin mold.
    Place pecans and coconut into a food processer and process until broken down and crumbly. Add dates and continue to process until mixture is sticky and well combined.
    Be careful not to over process as it’s nice to have texture and different sized “bits” in your base crust.
    Scoop and press about a teaspoon and a half of the mixture into each muffin cup. Refrigerate while you prepare the filling.

Strawberry Filling

  • Place cashews, half the strawberries, honey, coconut oil, lemon juice and zest into food processor and process until smooth and creamy.
    Scoop out a teaspoon of filling and place on top of base crust in each muffin cup.
    Clean the blender to make the strawberry swirl. Blend the second half of the strawberries until smooth. You can use a stick blender for this too.
    Then scoop about half a teaspoon of strawberry purée on top of the cashew filling.
    Use a toothpick to swirl the two mixtures around to make a swirl pattern.
    Once each muffin cup has been filled, freeze the cheesecakes for an hour or two, or until they become solid. Remove the cheesecakes by pulling the exposed ends of the parchment paper.
    If freezing overnight, unmould and let sit on the counter for about 10 minutes before serving so the little cheesecakes are not too hard.
     
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