VEGAN GLUTEN-FREE STRAWBERRY CHEESECAKE BITES
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Crust
  • Dry ingredients
  • ⅓ cups gluten-free oat flour
  • ¼ cups white rice flour
  • ¼ cups almond flour
  • ¼ cups coconut sugar
  • ½ tsp baking powder
  • ½ tsp Ceylon cinnamon
  • ¼ tsp salt
  • Wet ingredients
  • 3 tbsp melted coconut oil
  • 2 tbsp almond butter
  • 1-2 tbsp cold water (depending on how thick the almond butter is)
  • Cashew cream cheese filling
  • 1 cup cashews
  • ¼ cups unsweetened plant-based yogurt (I used oat yogurt)
  • 2 tbsp lemon juice
  • ½ cups chopped strawberries (fresh or frozen)
  • 2 tbsp maple syrup
  • ¼ tsp vanilla bean powder
  • ⅛ tsp salt
  • + 1 tbsp almond flour
  • On top: 1 tsp beet juice (from grated beetroot) + few drops of lemon juice + two pinches of coconut sugar
  • Toppings: freeze dried strawberries or sliced fresh strawberries
Instructions
  1. Preparations: Soak 1 cup of cashews a minimum of 1 hour in warm water (about 2 cups) + ½ tsp sea salt.
  2. Crust: Preheat oven to 390F / 200 C.
  3. Combine dry ingredients together. Add melted coconut oil and almond butter to the dry ingredients. You might need your hands to mix the batter properly. It should look like wet coarse sand. Add cold water 1 tbsp at a time and mix with a spoon until the batter is firm.
  4. Line a small baking pan (I used a rectangle shaped: 22 x 16 cm ~9 x 6 inches) with parchment paper. Flatten the batter in the pan with your fingers until it is even. Bake in 390F / 200C for 10 minutes.
  5. While the crust is in the oven, prepare the cashew cream cheese filling: drain and rinse soaked cashews. Drain extra liquid off strawberries if using frozen ones. Add all filling ingredients except almond flour to a high-speed blender or food processor and blend until the cashew cream is completely smooth. Add 1 tbsp almond flour and mix with a spoon.
  6. Pour cashew cream on top of baked crust.
  7. Grate about a ½ tbsp of beetroot to extract 1 tsp of beet juice (or use other fresh beet juice). Mix beet juice with a drop of lemon juice and coconut sugar. Taste - it should taste less beetrooty and more sweet lemony. Add more sugar / lemon juice if needed.
  8. Swirl the beet juice on top of cashew cream with a spoon or spatula.
  9. Bake in the oven for 20 minutes until the cashew cream cheese layer feels firm.
  10. Let the cheesecake cool down in the baking pan. Cut into small bites after cooling OR keep about an hour in the fridge and cut into bites after chilling the cake. It's easier to cut the cake when it has chilled properly.
  11. Right before serving add freeze dried strawberries or a sliced fresh strawberry on top of each bite.
  12. Enjoy this creamy berry delight!
Notes
NOTE: As it's not strawberry season now, I've opted for frozen strawberries for this recipe. When thawing the strawberries they release a lot of liquid which I don't recommend adding in the cashew cream as it might get too watery.


When it's strawberry season I'll add fresh strawberries on top of the bites but for now I'll stick to freeze dried version.
Recipe by My Berry Forest at https://www.myberryforest.com/vegan-gluten-free-strawberry-cheesecake-bites/