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Chocolate Covered Strawberry No Bake Mini Cheesecake Recipe

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3.8 from 67 reviews

  • Author: Sophia
  • Total Time: 3 hours 17 minutes
  • Yield: 6 mini cheesecakes
  • Diet: Vegan, Gluten Free

Description

This Chocolate Covered Strawberry No Bake Mini Cheesecake recipe combines creamy, dairy-free cheesecake with a crunchy pecan and coconut crust, topped with luscious chocolate-covered strawberries. Easy to prepare and perfect for a refreshing dessert, these mini cheesecakes are vegan, gluten-free, and require no baking, making them ideal for any occasion.

Ingredients

Crust

  • 1/2 cup pecans
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup Medjool dates, pitted

Cheesecake Filling

  • 1½ cups raw cashews, soaked in hot water for 30 minutes
  • 1/3 cup full-fat coconut milk
  • 1/3 cup maple syrup
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt

Chocolate Covered Strawberries

  • 2/3 cup chocolate chips
  • 6 strawberries

Instructions

  1. Prepare the Crust: Place all crust ingredients—pecans, coconut flakes, and pitted dates—into a food processor. Process until the mixture becomes crumbly and sticky, allowing it to hold together when pressed.
  2. Set Up Muffin Tin: Spray a 6-cup muffin tin with cooking spray or brush with coconut oil. Cut out 6 strips of parchment paper and lay one in each muffin cup, positioning it to facilitate easy removal later.
  3. Form the Crust Base: Divide the crust mixture evenly among the muffin cups. Press down firmly with a greased ¼-cup measuring cup bottom or similar tool to compact the crust tightly. Set aside while preparing the filling.
  4. Make the Cheesecake Filling: Drain the soaked cashews and place them in a blender along with coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high speed until completely smooth and creamy.
  5. Assemble Cheesecakes: Evenly distribute the cheesecake filling over the crust base in each muffin cup. Tap the muffin tin gently on the counter a few times to release any trapped air bubbles. Then place the tin in the freezer and freeze for at least 3 hours to allow the cheesecakes to set.
  6. Melt the Chocolate: While the cheesecakes freeze, melt the chocolate chips using a microwave in short bursts or a double boiler until smooth and glossy.
  7. Remove Cheesecakes from Tin: Use the parchment paper strips to carefully lift each mini cheesecake out of the muffin tin. If any are stuck, gently run a sharp knife around the edges to loosen them.
  8. Decorate with Chocolate and Strawberries: Spoon some of the melted chocolate over each cheesecake. Dip each strawberry into the remaining melted chocolate until fully coated and place on top of each cheesecake as a garnish.
  9. Set and Serve: Allow the chocolate to set at room temperature or in the refrigerator. Once set, enjoy these delicious mini cheesecakes. Store leftovers in the refrigerator for up to 2 weeks.

Notes

  • Graham Cracker Crust Alternative: For a nut-free option, substitute the crust with gluten-free graham crackers crushed finely and mixed with vegan melted butter. Press into muffin cups and bake at 350°F (175°C) for about 10 minutes to set.
  • Toppings: Feel free to vary toppings with crushed Oreos, vegan caramel sauce, fresh berries such as blueberries or raspberries, chocolate ganache, or whipped cream for added flavor.
  • Nut-Free Version: Use the graham cracker crust described above and replace the cashew filling with dairy-free room temperature cream cheese for a nut-free alternative. If dairy is acceptable, full-fat cream cheese can be used with a hand mixer for smoothness.
  • Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to 2 weeks to maintain freshness and texture.
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American, Greek

Find it online: https://sophiasdishes.com/chocolate-covered-strawberry-no-bake-mini-cheesecake-recipe/