In a previous post I explored using Nākd bars in creative, wholesome desserts. Here I continue that theme with individual strawberry cheesecakes that are almost entirely raw, completely vegan and gluten-free. These small cheesecakes combine the bright, fruity flavor of Nākd’s Strawberry Crunch Bar with a silky cashew filling and a fresh strawberry swirl for a dessert that feels indulgent while remaining light and health-conscious.
The base is made solely from Nākd Strawberry Crunch Bars. Their chewy, crunchy texture and concentrated strawberry taste give the crust an authentic fruit-forward note without any baked components. The filling relies on soaked cashews, citrus and a touch of natural sweetener and coconut oil to set smoothly in the freezer, resulting in a rich, creamy texture similar to a classic cheesecake but dairy-free.
These mini cheesecakes are perfect as an individual dessert for a dinner party, a thoughtful treat for a special occasion like Valentine’s Day, or simply a healthier option to share with friends. They freeze well, so you can make them ahead and pull a few out whenever you want a small, elegant dessert.
📖 Recipe
Nākd Mini Strawberry Cheesecakes
6
15 minutes
15 minutes, plus setting time
Individual desserts that are mostly raw, naturally sweet, and delightfully creamy—an easy option for entertaining or meal prep when you want something special without baking.
Ingredients
- 4 Nākd Strawberry Crunch Bars
- 65 g cashew nuts, soaked overnight and drained
- Juice of 2 lemons
- 60 ml agave nectar or maple syrup
- 60 ml coconut oil, melted
- 1 tsp vanilla extract
- 3 pitted dates
- 6 large strawberries
Instructions
- Prepare your tin: Grease or line a muffin tin, or use a silicone muffin tray for the easiest removal. Having the tins ready makes assembly quick.
- Make the base: Place the Nākd bars in a food processor or a high-powered blender and pulse until broken into small, even crumbs. Divide the crumb mixture into six even portions. Press each portion firmly into the bottom of a muffin cavity to form compact bases.
- Blend the filling: In the same food processor, combine the soaked cashews, lemon juice, agave or maple syrup, melted coconut oil and vanilla extract. Blend until the mixture becomes completely smooth and silky. Scrape down the sides as needed and continue until there are no grainy bits remaining.
- Assemble the cheesecakes: Spoon or pour the cashew filling evenly over the prepared bases so each cavity is filled. Smooth lightly with a spoon or spatula.
- Create the strawberry swirl: In a blender or small food processor, pulse the dates and strawberries together until they form a thick, vibrant purée. Dot a small spoonful of this mixture onto each filled cheesecake and use a skewer or toothpick to swirl the purée gently through the filling for a pretty marbled effect.
- Set and serve: Place the tray in the freezer and allow the cheesecakes to set for at least 4 hours or overnight for best texture. Before serving, let them sit at room temperature for 10–15 minutes so they soften slightly for easy slicing or popping out of the tin.
Tips: If you prefer a sweeter filling, increase the agave or maple syrup slightly to taste. For a firmer set, use a little more coconut oil. These cheesecakes keep well in the freezer for up to two weeks—store them in an airtight container between layers of parchment.
Did you make this recipe?
Share your experience and any tweaks you made. Feedback helps others decide and inspires new variations.
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