A creamy, smooth and indulgent Strawberry Cheesecake Filling inside a perfect Oreo Crust. Raise your hand if you’re ready for the best healthy(ish) Cheesecake you’ll ever make!
Welcome to another Monday! I hope you all had a wonderful weekend. Mine can basically be summed up by these pictures. Celebrating Mother’s Day was the main event, of course. After making these tarts a couple of weeks ago, I knew it wouldn’t be long before they’d make their appearance once again. Being inspired by individual desserts, the giant pack of Costco’s strawberries in my fridge, chocolate, and Friday’s smoothie, I knew exactly what to whip up for Sunday’s occasion.
I didn’t think I could go wrong with a scrumptious Oreo crust and a no-bake strawberry cheesecake filling. Because strawberries and chocolate make for a pretty delicious combo that just screams love to me. And since yesterday was all about loving yo momma, I actually couldn’t wait to get to work!
Vegan cheesecake is something I’ve made multiple times before. As most of you know, Adam (and a few family members of his) are lactose intolerant/sensitive. Really small amounts of dairy are fine, but things like cheesy foods, cream-filled anything and decadent buttery goodness are off-limit.
Anyways, every time I make dairy-free cheesecake, I cannot believe that my blender concoction will taste pretty much like the real deal. This time I decided to play around with my old recipe, change some of the ingredients, and also add fresh strawberries. The result was simply ah-mazing.
While preparing these little tarts the night before, I couldn’t help but be reminded of chocolate covered strawberries. A hard chocolate shell that envelops a fresh, juicy strawberry. Here I was baking an incredible Oreo crust that hugs the delectable strawberry cheesecake filling. Needless to say, Chocolate Covered Strawberry Cheesecakes were born.
And even though Mother’s Day has passed, I would make this dessert again in a heartbeat. Since we’re heading straight towards summer, I am pretty sure it will make an appearance at least once or twice this season. I know I will want another taste once I have harvested my own fresh, local strawberries in just a few short weeks.
It doesn’t really matter when or for what celebration you’ll make this dessert, the important thing is that you do. You really don’t want to miss out ;).
Here’s to a wonderful week ahead!
- 20 Oreos (I used double stuffed)
- 3 tablespoons unsalted butter, melted
- 1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)
- 7 tablespoons lemon juice
- 1/4 cup maple syrup
- 1/4 cup canola, avocado, or olive oil
- 1/2 cup vegan cream cheese (I find mine at Trader Joe's)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries
- Preheat oven to 350 degrees F. Spray 6 (4") tart pans with nonstick spray.
- 1. Add Oreos to your food processor and pulse until fine crumbs form. Drizzle in melted butter and pulse until incorporated. Divide Oreo crumbs evenly between the 6 tart pans and firmly press into each pan. Put in the oven and bake for 5-7 minutes or until crust is set. Remove from the oven and let cool completely.
- 2. In a blender, mix together soaked cashews, lemon juice, maple syrup, oil, vegan cream cheese and vanilla. Puree until smooth and no chunks remain. Add strawberries and puree until smooth once again. Pour cheesecake mixture into each tart pan until full. Cover and place in the freezer for 4 hours or until ready to serve (remove cheesecakes 10 minutes before serving to allow them to thaw slightly).