I first made this recipe for my Dad’s 79th birthday last month using blueberries for a topping. They were delicious, and such a big hit that my kiddos requested I make it again soon. In fact, it was my 5 year old’s suggestion to remake it with strawberries for Valentine’s Day!

Fast, easy, naturally sweetened and nutritious (with protein and healthy fats)… this is a great recipe!

I love that’s it’s versatile. Mini chocolate chips, peanut butter, berry jam or other frozen berries all sound delicious! For right now, these strawberry-filled bites will bring extra cheer to my girls this Valentine’s Day. Hope you enjoy them too!

With love,
Abby

Mini Cheesecake Bites

Ingredients

Filling

• 1 1/2 cups raw cashews, soaked overnight or 30+ minutes in hot water
• 1 large lemon, juiced
• 1/3 cup melted coconut oil
• 2/3 cup full-fat coconut milk
• 1/2 cup maple syrup

Crust

• 1 1/2 cups vegan graham cracker crumbs
• 5 tbsp melted coconut oil or vegan butter

Directions

1. Soak cashews in.a dish of water in the fridge overnight, or boil some water and soak them at least 30 minutes and drain
   * in a pinch, a high-speed blender like a Vitamix will handle raw cashews just fine
2. Add cashews, lemon juice, coconut oil, coconut milk and maple syrup to a Vitamix or blender
3. Blend until smooth
4. In a Cuisinart or mini-prep, pulse graham crackers until crumbly, then pulse in melted coconut oil or butter
5. Pack 1-2 tbsp graham cracker mix into the bottom of each mini muffin cup
6. Fill each cup with filling mixture to the brim
   *optional add some berry jam on top and swirl with a knife or toothpick
7. Freeze 30 minutes, or until firm.
8. Serve cold (they will soften/melt at room temperature)
9. Enjoy!