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Mini Cheesecakes with Chocolate Strawberries

Whip up a batch of @lesswithlaur’s Mini Cheesecakes with Chocolate Strawberries, combining Califia Farms Organic Unsweetened Almondmilk with luscious chocolate-dipped strawberries for a truly delightful dessert.

Prep Time: 60 minutes
Cook Time: 25 minutes
Servings: 18

For the cheesecakes:

1 1/4 cups graham crackers, crushed

5 tbsp coconut oil, melted

1 cup vegan cream cheese

1/4 cup sugar

4 tbsp Califia Farms Organic Almondmilk

1 tsp vanilla extract

1 tsp lemon juice

1 tsp arrowroot powder


For the strawberries:

24 strawberries

9 oz vegan dark chocolate

1 tbsp coconut oil

3 oz vegan white chocolate

Preheat oven to 350°F. Crush graham crackers and combine in a bowl with melted butter or oil. Press mixture into mini cupcake pan lined with liners.
Combine vegan cream cheese, sugar, almond milk, arrowroot powder, vanilla and lemon juice in a bowl. Spoon mixture into cupcake pan on top of the crust. Bake for 20-25 minutes.
Let cool and then place in the fridge for 2 hours. While the cheesecakes are cooling, make your chocolate covered strawberries. Wash and pat the strawberries dry.
Make sure they are thoroughly dried before dipping. Melt dark chocolate and coconut oil in a bowl.
Dip each strawberry in the chocolate holding the stem or using a toothpick or skewer. Place the dipped strawberries on a parchment-lined baking sheet. Let them harden at room temperature for about 30 minutes or chill them in the refrigerator for 15-20 minutes for faster setting.
Melt the white chocolate in a bowl and transfer it to a small ziplock bag. Snip off a tiny corner and create a piping bag. Drizzle white chocolate on top of the strawberries to make stripes! Let sit until hardened.
Remove cheesecakes from fridge, add extra melted chocolate on top and press a chocolate covered strawberry onto each one.
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