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NO-BAKE MINI STRAWBERRY CHEESECAKES (Plant-based)

These no-bake mini strawberry cheesecakes are creamy, fruity, and 100% whole food plant-based. Made with oats, nuts, dates, and fresh strawberries, they’re the perfect healthy treat—oil-free, refined sugar-free, and dairy-free.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Blender
  • 1 Muffin Tray (preferably silicone)

Ingredients
  

For the Crust

  • 1 ½ cups rolled oats (150 g)
  • 1 cup raw pecans (raw walnuts or almonds, 120 g)
  • 8 Medjool dates (pitted)
  • 1 tsp vanilla extract
  • 4 Tbsp maple syrup (optional, 60 ml)

For the Cream Filling

  • 2 cups raw cashews (280 g, soaked 4–6 hours, drained)
  • 1 cup unsweetened plant milk (240 ml)
  • ⅓ cup maple syrup (80 ml)
  • ¼ cup lemon juice (30 ml)
  • 1 tsp vanilla extract

For the Strawberry Layer

  • 2 cups strawberries (300 g fresh strawberries, hulled)
  • 2–3 Tbsp maple syrup (30–45 ml maple syrup, or to taste)
  • 3-4 Tbsp chia seeds
  • Fresh berres (for Topping)

Instructions
 

  • Add oats and walnuts to a food processor and pulse until crumbly. Add dates, vanilla, and maple syrup, blending until the mixture sticks together. Divide into a 12-cup muffin tray and press firmly into the base. Freeze while preparing filling.
  • Blend cashews, plant milk, maple syrup, lemon juice, and vanilla until completely smooth. Spoon the mixture over the crusts and smooth the tops. Freeze for 1–2 hours.
  • Blend strawberries and maple syrup. Stir in chia seeds and let sit for 10–15 minutes to thicken. Spread evenly over the cashew filling.
  • Return to fridge (overnight) or freezer (2+ hours) to set. Remove from the tray, top with fresh strawberry slices, and enjoy chilled.

Notes

  • The strawberry mixture will look liquid at first—letting it sit for 20–30 minutes before layering ensures it thickens and doesn’t seep into the cashew layer.
  • Use a silicone muffin tray for the easiest removal. If using metal, line with parchment strips for lifting.
  • Adjust sweetness depending on your strawberries—ripe ones need less maple syrup.
  • Let mini cakes sit at room temperature for 5–10 minutes before serving for the perfect creamy texture.
  • Cashew Soaking Tip: For best results, soak cashews for 4–6 hours (or overnight). If you’re in a hurry, pour boiling water over them and soak for 20–30 minutes before blending.