Creamy Mini Vegan Strawberry Cheesecake

1. Soak the cashews for the filling overnight, or for 30 minutes in boiling, hot water.
2. Prepare the Strawberry Chia Jam. Add the frozen strawberries and maple syrup to a saucepan and over medium-low temperature bring them to a simmer, until they are soft. Add them to a food processor and blend until smooth. Stream in the chia seeds. Add to a glass container and place in the fridge to set for at least 20 minutes.
3. Prepare the base. Add the almonds, pecans, dates (pits removed) and sea salt to a clean food processor and pulse/blend until the mixture sticks together finely. Note: make sure your dates are soft as they will be stickier then hard dates.
4. Divide the base mixture evenly over three 4 1/2″ springform pans. Roughly 1/2 cup (plus a few tablespoons) per springform. Press the mixture down using your fingers. Place in the freezer while you prepare the filling.
5. Prepare the filling. Drain the water from the cashews, then add the cashews, coconut cream, maple syrup, lemon juice and vanilla to a high-speed blender. Blend until smooth.
6. Take the cheesecake base out of the freezer and the jam out of the fridge. How you incorporate the jam is up to you. I ended up adding a bit of the filing then 2 tablespoons of the jam (to each base) and using a spoon, swirl the jam throughout the coconut filling. Then add more filling and 2 more tablespoons of chia jam and do the same thing. Use roughly 1 cup of filling per springform.
7. When you are happy with the appearance of the swirling, add the cheesecakes into the freezer for at least 6 hours to set. Option to top with pistachios and coconut.
8. When ready to enjoy, leave the cheesecakes to sit out for 20 minutes to thaw so they are extra creamy!
9. Store in the freezer, in a sealed container.

Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!