Strawberry Cheesecake Bites (gluten-free, dairy-free, vegan)

Ali Segersten

Today we have another guest post from a fellow blogger and friend, Hallie Klecker, who has created an amazingly simple and nutritious "cheesecake" recipe for a mini muffin pan. Hallie has a fabulous cookbook and blog that are both gluten-free, dairy-free, and revolve around whole foods. She tells her story below. ~Ali

I’m so honored to be guest posting here today! I’ve been reading Ali's blog for years, literally. I went through quite a rough patch when I first went gluten- and dairy-free. Sensitivities to these foods left me malnourished and underweight, so in the first few months of eliminating them from my diet, I made significant efforts to gain weight eating nutrient-dense foods. Scouring the web for nutritious recipes, books, and other resources led me to Ali and Tom.

I subscribed by email right away to this blog and found myself checking my inbox eagerly every day, hoping for a new recipe! Over time, as I became healthier and pursued my education in holistic nutrition, I launched my own blog, Daily Bites, to share with others the nourishing food that came out of my kitchen. And just last year, I published my first cookbook, The Pure Kitchen, which contains 100 gluten- and dairy-free recipes designed to keep cooking simple, fresh, and healthy.

Without a doubt, Ali and Tom definitely played a key role in inspiring me to launch both my blog and my book. Although we’ve never met in person (yet...), I like to think that we’re partners in spreading the delicious message of gluten-free, whole food nutrition.

This recipe for Strawberry “Cheesecake” Bites is the perfect example of a “whole food dessert.” I’m trying to develop more and more recipes these days with an emphasis on simple, easy-to-find ingredients that are as natural as possible. This means no gluten-free starches, xanthan or guar gum, or crazy specialty products that cost a fortune to ship. Just natural, whole foods straight from nature.

Recipe from our Meal Planner

Strawberry “Cheesecake” Bites

Servings
20 mini cheesecakes
Cook Time
10 minutes
Prep Time
25 minutes

Although there is no dairy in this recipe, it could have fooled me. The creamy cheesecake layer, made from soaked cashews and fresh berries, has just enough tanginess to mimic regular cheesecake. I used cacao nibs and shredded coconut as pretty toppings for the bites pictured in this post, but feel free to use chopped pistachios, grated dark chocolate, or anything else that strikes your fancy.

Ingredients

Crust

1 cups rolled oats
¼ cups raw almonds
¼ teaspoons sea salt
2 tablespoons unsweetened applesauce
1 tablespoons raw honey
1 teaspoons vanilla extract

 Filling

¾ cups raw cashews soaked for 3 to 4 hours
1 cups chopped strawberries
2 tablespoons raw honey (or maple syrup)
1 tablespoons freshly squeezed lemon juice
1 teaspoons finely grated lemon zest
3 tablespoons coconut oil melted

Optional Garnish

raw cacao nibs
unsweetened shredded coconut
Directions

crust

  1. Preheat the oven to 350 degrees F.
  2. Line 20 cups of a mini muffin pan with mini paper liners. Alternatively, line 10 to 12 cups of a regular sized muffin pan.
  3. In a food processor fitted with the steel "s" blade, process the oats, almonds, and salt until finely ground, about 30 seconds.
  4. Add the applesauce, honey, and vanilla and process to form a dough.
  5. Press heaping teaspoons of the dough into the bottoms of the lined muffin cups.
  6. Bake for 10 minutes. Set aside to cool.

filling

  1. Wipe out the food processor. Alternatively, you can use a high-powdered blender to make the filling. 
  2. Drain the cashews and add them to the bowl of the food processor along with the strawberries, honey, lemon juice, and lemon zest.
  3. Process until smooth, about 2 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
  4. Add the coconut oil and process to combine.
  5. Divide the strawberry mixture among the lined muffin cups, smoothing the tops of the cheesecakes with the back of a spoon.
  6. Sprinkle with cacao nibs or shredded coconut, if using.
  7. Place the pan in the freezer and freeze until the cheesecakes are firm, about 1 to 2 hours.
  8. Refrigerate until ready to serve.

Use this recipe in our Meal Planner

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Posted In
dairy-free dessert guest post oats raw dessert red spring strawberries vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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