• Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Serves: 6 servings

Nakd Mini Strawberry Cheesecakes

  • Recipe Submitted by on

Category: Gifts, Holiday, Cheesecakes

 Ingredients List

  • 4 Nakd Strawberry Crunch Bars
  • 65g cashew nuts, soaked overnight in water and drained
  • Juice of 2 lemons
  • 60ml agave nectar or maple syrup
  • 60ml coconut oil, melted
  • 1 tsp vanilla extract
  • 3 pitted dates
  • 6 large strawberries

 Directions

Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.

Chop the Nakd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.

Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the mixture onto each of the cheesecake bases until it fills the top.

Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.

Place the cheesecakes in the freezer overnight or for at least 4 hours to set.

Sit at room temperature before serving and enjoy!

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