Vegan Strawberry Cheesecake Bites


These treats have a sweet and creamy filling without dairy, gluten and refined sugar. Perfect for the holiday season, they look like a posh canapé but are super easy to make. Rather than feeling overindulged, theses bites will energise with strengthening protein and essential vitamins and minerals.

Makes 24


  • 24 strawberries
  • 2 Tbsp blanched almond flour
  • 160g/5.6oz raw soaked cashews
  • 2 Tbsp Maple syrup
  • 2 tsp lemon juice


  1. Place the cashews in a bowl of water and soak for 2 hours or more.
  2. Preheat oven 160ºC/320ºF.
  3. Sprinkle the almond flour on a baking tray and place in the oven for 5 minutes or until toasted and golden.
  4. Remove from the oven and allow to cool.
  5. Drain the cashews and pat dry. Add cashews to a food processor or high-speed blender with the maple syrup and lemon juice. Blend to a creamy consistency.
  6. Cut the stems of the strawberries and use a small sharp knife to cut the core from the centre.
  7. Spoon the cheesecake mixture into strawberries.
  8. Dip each strawberry in a fine layer of almond flour to form the cheesecake crust.

Serve on a platter and enjoy!

Cook up a storm in the kitchen with fresh, healthy inspiration. Explore the full library of Food Matters recipes, here.