Vegan Strawberry Cheesecake Bites

These little bites are creamy, fruity, and totally no-bake.

You don’t need an oven, and they come together pretty fast.

They’re perfect when you want a treat that feels fancy but is secretly easy.

The crust is chewy and a little nutty, and the strawberry cheesecake layer is smooth, sweet, and refreshing.

These bites store well in the freezer and are great to grab when you want something sweet but still feel good about.

Let’s get into it.

Why I Love This Recipe

I first made these for a summer picnic and was shocked how fast they disappeared. They’re the kind of dessert people ask for again and again. No baking. No weird ingredients. Just blend, chill, and done.

• No oven, no mess
• Naturally sweetened
• Freezer-friendly
• Great for sharing
• Simple, fresh ingredients

What You’ll Need

For the crust:

• 1 cup pitted dates (soft)
• 3/4 cup almonds
• 1/4 teaspoon sea salt

For the cheesecake layer:

• 1 1/2 cups raw cashews (soaked overnight and drained)
• 1/2 cup full-fat coconut milk (shaken well)
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup strawberries (fresh, hulled)

Tools You’ll Need

• Food processor or blender
• Silicone mini muffin pan or lined muffin tin
• Rubber spatula
• Mixing bowls
• Measuring cups & spoons

Pro Tips

• Soak cashews overnight or do a quick soak in boiling water for 30 minutes if you’re short on time
• Press the crust firmly so it holds together well
• Blend the filling until it’s completely smooth for the best texture
• Use silicone molds to pop them out easily—no mess
• Let them thaw for 5–10 minutes before eating for the creamiest texture

Substitutions and Variations

• Swap almonds for walnuts or pecans
• Use raspberries or blueberries instead of strawberries
• Agave syrup works instead of maple syrup
• Add a swirl of strawberry jam on top before freezing for extra flavor

Make Ahead Tips

You can make the crust and filling the day before, then freeze overnight. They store well in the freezer for up to 1 month.

Servings and Time

Makes: 12 mini bites
Prep time: 25 minutes
Freeze time: 2 hours
Total time: 2 hours 25 minutes

Macros (per bite – approximate)

• Calories: 165
• Fat: 11g
• Carbs: 14g
• Protein: 4g
• Sugar: 9g
• Fiber: 2g

Why This Recipe Works (Quick Science)

The soaked cashews break down into a creamy paste when blended, mimicking real cheesecake. Coconut oil firms up in the freezer, giving the cheesecake structure. The dates act as a binder in the crust without needing added sugar or baking.

Common Mistakes

• Not soaking cashews enough – Your filling won’t be smooth
• Not packing the crust tightly – It’ll crumble when you take them out
• Under-blending – Makes the filling gritty, not creamy
• Overfilling molds – Makes it hard to pop them out

What to Serve With

• Fresh berries
• A drizzle of melted dark chocolate
• Mint leaves for color
• Light herbal tea or iced green tea

Instructions

Step 1: Make the crust

Add to a food processor:
1 cup soft pitted dates, 3/4 cup almonds, and 1/4 tsp sea salt. Blend until crumbly and sticky. It should hold together when pressed.

Step 2: Press crust into molds

Scoop about 1 tablespoon of crust into each cup of a mini muffin pan. Press down firmly to form the base.

Step 3: Make the cheesecake filling

In a high-speed blender, combine 1 1/2 cups soaked and drained raw cashews, 1/2 cup full-fat coconut milk, 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 tbsp lemon juice, 1 tsp vanilla extract, and 1 cup fresh hulled strawberries. Blend until completely smooth.

Step 4: Pour filling into molds

Pour the creamy filling over the crust in each muffin cup, filling nearly to the top.

Step 5: Freeze

Place the pan in the freezer for at least 2 hours or until firm.

Step 6: Serve

Once frozen solid, pop them out and let sit at room temp for 5–10 minutes before eating. Optional: top with sliced strawberries or coconut flakes.

Leftovers and Storage

Store in an airtight container in the freezer for up to 1 month. Let thaw for 5–10 minutes before eating.

FAQ

Do I have to soak the cashews?
Yes! That’s how you get the creamy texture.

Can I use frozen strawberries?
Yes, just thaw them first and drain any excess water.

What if I don’t have a silicone pan?
Use paper liners in a muffin tin to make them easier to remove.

Final Thoughts

These vegan strawberry cheesecake bites are one of those easy wins you’ll keep coming back to. Simple, sweet, and seriously good. If you try them, drop a comment and let me know how it went—or what twist you added. Happy no-baking!