Nākd Mini Strawberry Cheesecakes

Wallflower Girl

Vegan heart cake
Prep Time: 480M
Serves: 6

There's more where this came from!


  • 4 Nākd Strawberry Crunch Bars (or similar)
  • 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

Individual desserts that are nearly all raw and guilt-free!

Preparation time: 12 hours (Cashews need to be soaked overnight and the cheesecakes need a few hours to set)


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