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Vegan/ Gluten-Free Mini Strawberry Cheesecake
Posted by Tiago Fragoso on 30th July 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Enjoy these delicious plant-based, gluten-free and free from refined sugar mini-cheesecakes. Using Nush’s dairy-free strawberry cashew yogurt and fresh strawberries in the filling make these mini-cheesecakes a perfect treat to have in the summer.


Vegan/ Gluten-Free Mini Strawberry Cheesecake

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5 - 3 reviews

Ingredients

  • For The Base
  • 250g dates
  • 60g brazil nuts
  • 2 tbsp chia seeds
  • 70g gluten-free oats
  • 5 tbsp coconut oil
  • For The Filling
  • 400g Nush Cashew Strawberry Yogurt
  • 200g fresh strawberries
  • 240ml coconut milk
  • 200g stevia
  • 1/2 of a lemon juice
  • 2 tsp agar agar
Prep Time
Serves
12

Instructions

  1. Begin by preparing the base of the mini-cheesecakes – using the bowl of your food processor and the metal blade, throw in all of the base ingredients and select pulse several time until all of the ingredients are well combined. The consistency should be quite mushy.

  2. Distribute the base evenly between deep silicone moulds, pressing it down to make the base nice and tight – place the silicone moulds in the fridge while you prepare the filling.

  3. For the filling, using the cup of your Ninja Kitchen – blend the strawberries until they turn into a puree, put the strawberries through a sieve to remove the seeds.

  4. Pour the strawberry puree into a saucepan along with the Nush yogurt, coconut milk, stevia and lemon juice. Place the pan on a hob at low heat and stir thoroughly.

  5. Add the agar agar powder and stir to combine
    (TOP TIP – agar agar powder can be hard to dissolve in liquid and can go lumpy – transfer the mixture back to the bowl of your food processor with the metal blade and pulse until the agar agar powder dissolves through the wet mixture).

  6. Distribute the filling evenly back in the silicone moulds over the base – place back in the fridge for approximately 3 hours. Agar Agar sets much quicker than regular gelatine.

  7. Once the mini cheesecakes are set, gently remove them from the silicone moulds by going around the edges with a sharp knife.

  8. Decorate with thin slices of strawberries, dark chocolate shaving and coconut chips.

    Enjoy!

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso