No Bake Vegan Strawberry Cheesecake Bites
Creamy no bake cheesecake bites with a Biscoff crust and strawberry topping. Made in a food processor and chilled until set for an easy dessert.
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Servings: 15 bites
Ingredients
Biscoff Crust
- 8 oz Biscoff cookies
- ½ cup vegan butter melted
Cheesecake Filling
- 16 oz vegan cream cheese
- 1 cup coconut cream
- ⅔ cup cane sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
Strawberry Topping
- 16 oz strawberries
- ⅓ cup cane sugar
- 1 teaspoon lemon juice
Instructions
- Add Biscoff cookies and melted vegan butter to a food processor. Pulse until a crumb forms.
- Line a muffin tin with liners. Add a heaping tablespoon of crumb to each liner and press down firmly.
- Rinse the food processor, then add all cheesecake filling ingredients and blend until smooth.
- Scoop about 3 tablespoons of filling into each liner. Refrigerate for at least 4 hours or overnight.
- In a saucepan, simmer strawberries, sugar, and lemon juice for 15 minutes. Let cool, then refrigerate.
- Once cheesecake bites are set, top each with 1–2 teaspoons of strawberry topping. Serve chilled.