Mini Chocolate Strawberry Cheesecakes

These Mini Chocolate Strawberry Cheesecakes are such a delightful spring/summer dessert that look fancy but are so easy to make! You can’t go wrong with the chocolate strawberry combo after all. They are also vegan and paleo friendly! If you have a bunch of strawberries laying around, you now know what to make with them!

What you will need

For the crust

Grain Free Chocolate Cookies – You can use any cookies that you like, I personally love the paleo ones by Simple Mills or Siete Foods.

Coconut Oil – When looking for a good coconut oil, I always look for ones that are cold pressed and unrefined for best nutrient optimization.

For the Strawberry Cheesecake

Raw Cashews – You will want to soak your cashews in hot water for at least an hour for them to soften enough to blend.

Freeze Dried Strawberries – To give the cheesecakes a delicious natural strawberry flavor, we will use powdered freeze dried strawberries.

Df Cream Cheese – This gives the mini cheesecakes a nice tangy cheesecake flavor but without all the dairy!

Coconut Cream – You will want to make sure you use full fat coconut cream from the can. Try to make sure you don’t get any liquid part from the can.

Coconut Oil – This helps the cheesecake texture firm up when chilled.

Maple Syrup – You can also use powdered monk fruit for a low sugar alternative.

Pink Dragon Fruit Powder – This is optional but gives the cheesecakes such a pretty pink color

For the Chocolate Ganache

Dark Chocolate – I love topping the Chocolate Strawberries N’ Cream Cups with a drizzle of dark chocolate, but you can use milk chocolate as well!

DF Yogurt – Make sure to use a thick coconut cream based yogurt which works best!

Strawberries – These berries are low glycemic and are rich in vitamin C, polyphenols, and other antioxidants.

How to make the mini chocolate strawberry cheesecakes

First, In a small food processor, add the freeze-dried strawberries. Process until a powder consistency forms, then set aside. Then, In a food processor, add the chocolate cookies and 3 tbsp melted coconut oil. Process until a crumb consistency forms. Add the chocolate cookie crumble into 12 muffin cups(silicone works best) and pat down evenly for a crust layer.

Next, In a blender or food processor, add the cashews, 1/4 cup melted coconut oil, maple syrup or monk fruit, coconut cream, freeze dried strawberries, vanilla extract, and pink pitaya powder. Blend until smooth and creamy. Add the strawberry cheesecake mixture evenly among the muffin cups. Place them in the freezer for at least 3 hours.

Make the chocolate ganache by melting the chocolate chips with a little coconut oil in the microwave at 30-second intervals. Mix together the melted chocolate and yogurt until it thickens and is well blended. Then, take the mini strawberry cheesecakes out of the freezer and pipe in the chocolate ganache on top of each cheesecake. Slice 6 small strawberries in half and add one half on top of each mini cheesecake. Store in the fridge in an air-tight container and enjoy within 5 days.

Other recipes you will enjoy

Strawberry Ice Cream

Chocolate Strawberry Cheesecake

Strawberry Bounty Bars

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!