Gluten & Dairy Free Strawberry Chocolate Cheesecakes


My recipes are usually a conglomeration of sorts.  I try making a few different recipes and then I end up combining and alternating them until I get it just right.  I love the way this one turned out!  If you love a rich cheesecake, this one will not disappoint!  You could also use the mini cupcake liners to make them into cheesecake bites.

1 cup packed organic dates, pitted
1 cup organic raw walnuts
¼ cup organic raw cacao nibs
pinch of sea salt
12 paper muffin cups

Using a food processor, pulse the dates until they form into a ball. Add walnuts, cacao nibs and salt. Blend until it resembles a coarse meal. Divide the dough into a muffin tin lined with the muffin cups. Use the back of a spoon or your fingers to press the crust into the bottom of the muffin cups.

1 ½ cups organic raw cashews, soaked in filtered water for a least 4 hours.
½ cup organic raw honey
½ cup canned organic coconut milk (refrigerate for at least 4 hours and use the cream from the top of the can)
juice from one organic lemon
¼ cup organic coconut oil, melted on stovetop (I just melt it in a glass bowl right on the burner…no need to dirty a pan!)
1 cup frozen or fresh organic strawberries + more for topping

Drain the water from the cashews and add to a Vitamix or high-speed blender. Add the honey, coconut milk and lemon. Blend until smooth. Through the hole in the lid of the blender, slowly add warm coconut milk while blender is going. This will prevent the coconut oil from re-solidifying. Add the strawberries and continuing blending until filling is smooth. Spoon filling into prepared muffin cups and place in the freezer for 2 to 3 hours or until filling has set up. Top with sliced strawberries, coconut whipped cream or homemade chocolate sauce. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *