Raw Strawberry Cheesecake Bites (Paleo)

Thursday, January 23, 2014


Two recipes actually got posted in one week?! Whaaaat?  That might be a record for me. But these were just too good to not share as soon as I possibly could.

Not sure what my deal is this week but I have been on this (way more than normal) crazy baking and cooking streak.  Since I am a complete scatter brain the hard part of doing anything when you have a million things burnin through your skull, is deciding which idea to actually execute.  ADD problems for sure.

These strawberry cheesecake bites might just be my favorite dessert made to date!  They are freaking goooooooood and it's hard to eat just one, which kind of defeats the whole bite size dessert thing but whatever.  Do what feels right when it comes to dessert, ya know? :)

These might seem complicated because of all the steps but I promise they are so easy to make.  All you are doing is putting everything in a food processor and letting that bad boy do all the work...and then waiting for them to set.   If you can measure, you can make these.

What you will need for the crust:
  • 2 cups of almonds
  • 1 cup of pitted dates
  • 1/2 cup of shredded unsweetened coconut 
  • Juice from 1/2 of a lemon
What you will need for the filling:
  • 3 cups of raw cashews
  • 3/4 cup of lemon juice (fresh is best)
  • 1/2 cup of honey
  • 3/4 cup of coconut oil
  • 1tbs of vanilla
* Filling adapted from here

What you will need for the topping:
  • 8-9 medium to large strawberries
  • 1/4 cup of coconut oil 
  • 1 tbs honey 
Directions:
  1. Place all of the ingredients for the crust in a food processor.  Process until you have a sticky dough consistency. 
  2. Take a small amount of crust and roll it into a ball.  Then place it on the bottom of your muffin tin and press down firmly so it holds together.  
  3. Clean your food processor (the only annoying part of this process) and place all the ingredients for the filling inside.  Process until you have a smooth cheesecake filling consistency
  4. Layer the filling on top of the crust, leaving just a little bit of room for the topping. 
  5. Place all of the strawberry topping ingredients into the food process and blend until you have a sauce like consistency. (Are you sick of me saying ---- like consistency?  I am haha) 
  6. Add the topping on top of each mini cheesecake.  
  7. Place in the freezer for about an hour or until they are set. 
  8. Enjoy! 
*I used a silicone muffin tin from OvenArt Bakeware and it's the BEST!  It makes the whole process of getting your frozen desserts out in the end so much easier.  If you can get one I highly recommend it.





If you make these please come back and let me know what you think!



28 comments:

Amanda said...

holy yum that looks AMAZING. I am so going to try and make these. :)

Katie said...

I can't wait to make these! Will let you know how they turn out!

Aleksandra said...

This looks so good.

Life Happens said...

They look devine!! so yummy!

Alexa said...

Oooh. We made something like this in a cooking class that I took. Except was topped with raspberries. So delicious.

Mindy said...

What's up, Martha!? You're all domestic and %#@! this week. They look delicious. I still plan on making the cashew-banana goodness before the week is over.

Michelle said...

They look superb! Now I need some reason to make them...but who needs a reason to make desert? I think I'll make them this weekend. :)

Sara said...

Lindsay,
These recipes are amazing. Do you think you could do a post in the future about what you keep in your pantry to make all these delicious paleo treats?

Melissa C said...

Lindsay, I recently discovered your blog and this is the first recipe I have tried of yours. Made these yesterday they were so yummy! Had some friends over and had them try them as well. They were a little hesitant because told them thew were not actually made from cheese and they were a big hit even took some home to enjoy! Love your blog can't wait to try another of your recepies.

Lauren K said...

I made these! My husband gobbled them up. Did you let yours thaw before eating them? We tried them frozen first then tried them thawed the next time, & I think they're much better thawed. Also, what kind of food processor do you have? I wasn't sure if I processed the filling enough...or if my processor was even capable of creating more of a cheesecake-like consistency. In any event, these were great, & I'll be making them again. Thanks for the recipe!

Janel said...

Ever since realizing dairy might be causing a few issues with my health, I have been mourning cheesecake. I used this filling last night to make some mini cheesecakes, and I was pleasantly surprised how much cashews can really taste like cream cheese! I think I might agree with Lauren; they seem tastier the second day after being frozen for a longer time and then thawed. Either way, I'm very pleased. We topped them with Lingonberry preserves and some leftover stewed blueberry fruit topping.

Amber said...

I can't have dates, what else could I use????

Courtney O. said...

Are these GF and dairy free?

Anonymous said...

OMG! These were amazing! It shows how eatting clean can taste better than processed food.

Anonymous said...

How many will this make?

Anonymous said...

Do you have any idea what the calorie count is on these bad boys? They look delicious.

Michelle said...

Would you suggest soaking the cashews like in the Raw Chocolate Almond Butter Cheesecake Bars recipe?

Anonymous said...

These look delicious... I'm hoping to make these for birthday shindig next weekend! Will they hold their shape if I have them out at room temperature for several hours?

Julie J. said...

I changed the recipe a bit: Filling - used 1/2 cup of coconut oil instead of 3/4 cup. Topping - Used a total of about 20 strawberries (15 mixed up and 5 for slicing on top). I figured the nutritional info to be about: 338 calories, 34 carbs, 24g fat, 7g protein, 7 sodium, 20g sugar - per one bite/cupcake. I did not have a silicone muffin tin, so I just used paper liners to get them out easily. (I know, not as pretty.. but easy clean up!) This is a wonderful recipe! Thank you!

LoriM said...

My daughter made these last night for her hubby's birthday. WOW! This, plus a pork chop, may be all the food I ever need again. :)

Paul and Missy Kluesner said...

Can I use almond flour instead of whole almonds? If so, how much almond flour would you suggest?

Lindsay @ Delighted Momma said...

For this recipe almond flour would not work, sorry!

bess said...

Thank you so much for this recipe! It's my husband's favorite, so I've made it more than half a dozen times. I just made it with cherries in place of strawberries, and it was amazing. I've also used whatever nuts I have on hand for the crust and it always turns out. Also, because I'm kitchen-lazy, I put it in a cake pan lined with parchment.

Anonymous said...

Made these for a work morning tea & they were a great hit. I made the base & filling a few days before hand so just had to do the topping the night before.

jenn (+ will) said...

Yum! Made it in a regular cheesecake springform pan (parchment paper on the bottom, and coconut oil spray on the sides). It was delicious, really tart and flavorful. Everyone loved it. Thanks :)

Jessica Wilson said...

Hi! Can I ask what food processor you use? I'm looking to buy my first one and want to use it for recipes like this one and nut butters and bars!

And if anyone else happens to see this, what food processor would you recommend? I know Cuisinart is a popular brand, but if a cheaper one (like Hamilton Beach) works well for anyone, that would be even better.

Thank you! :)

chellehayes said...

Cashews aren't paleo! :/

Lindsay @ Delighted Momma said...

chellehayes- They are considered "primal" but does it really really matter? If it does to you then don't make this.

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