Raw, vegan and gluten free, these mini strawberry cheesecakes with a nut and chocolate base are smooth, creamy and so easy to make!

Like REALLY easy to make.  And the base.  Oh my word the base.  You could eat that just by itself.  Then of course you go and top with the creamiest, smoothest vegan strawberry cheesecake mixture.  And all those chocolatey, nutty, strawberry flavours just dance round your mouth and make you want to scream that THIS is what food is about.

Cruelty free.

The BEST flavours.

SO so easy.

So that base.  Whizzed up nuts, dates, dairy free chocolate chips and quinoa flakes.  Yes, some of the bases on the finished cheesecakes may look a little thinner as I could’t stop spooning it into my mouth.  Sticky sweet perfection.

Adding protein powder to these strawberry cheesecakes is entirely optional.

But if you’re looking for a protein (and flavour) boost I truly recommend the Macacha range of protein powders.  I’m not a protein powder drinker.  I’ve never set foot in a gym (dog walking is my jam)  and I get more than enough protein from my diet.  But Phil does go to the gym and is weight training quite hard (strong is the new fit apparently) so needs a protein boost.  And the Macacha powders are such a lovely flavour I’m putting them in all sorts at the moment

Oatmeal Cookies – because being an adult means cookies for breakfast is perfectly acceptable (they’re also pretty healthy but no-one needs to know that).

Chocolate Protein Bites – scrummy crunchy little nibbly things.

Vegan Protein Brownies – made these a legitimate gajillion times as a fudgy, chocolatey, gooey treat for Phil post gym.

We also need to talk about the tin I use to put these strawberry cheesecakes in to set and make those lovely, smooth little ‘cakes’.  It’s like a straight sided muffin tin but with loose bases.  PERFECT for these cheesecakes.  And these raspberry cheesecakes.  And the blueberry ones in our (free!) e-book.

The loose bottoms mean you can push the cheesecakes out of the mould and get that lovely smooth sided finish without having to run a hot knife round the edge or gouge chunks out of your nice tin.

Oh and don’t forget to remove the little metal bases before serving <– especially when you have friends over.

As for the cheesecake bit – it does require at least an hour pre-planning to soak the cashews.  This makes sure they’re lovely and soft and blend into that creamy texture.

You can serve these cheesecakes from frozen but they’re just about perfect left at room temperature for 30-60 minutes.  I’ve never left them to completely defrost before devouring so I don’t know if they just dissolve or what the texture is like.  We can’t normally wait that long!

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