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These Strawberry Lemonade Cheesecake Bites are packed with nutrients and a great treat to keep in your freezer or fridge for whenever you have a sweet tooth!

Strawberry Lemonade Cashew Cheesecake Bites

  • Author: Kelsey




  • 1 cup of pitted medjool dates
  • 1 ½ cups almonds
  • Pinch of sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice


  • 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight.
  • 2 cups freeze dried strawberries
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup full-fat coconut milk
  • 1/4 tsp sea salt
  • 3 tablespoon melted coconut oil (refined for no coconut flavor), you can use light olive oil too
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 scoops Vital Proteins Beef Gelatin


  • Freeze Dried Strawberries (optional)


  • In a food processor combine all of the crust ingredients but the lemon juice and blend on high until the nuts are broken down into small pieces.  Then add in the lemon juice and process until it comes together in a ball.
  • Spray a mini muffin tin with a little bit of cooking spray or coconut oil then scoop about 1 tablespoon sized balls and then press the balls into each muffin spot to flatten.  Continue with all of the crust mix and place in the freezer.
  • Clean out the food processor then make your filling.  Combine all of the filling ingredients in the food processor until super smooth and creamy. Scoop some of the filling mix on top of each crust just until the mini muffin tin is filled. Smooth out with the back of a spoon or an offset spatula and top each one with a freeze dried strawberry slice if desired.
  • Freeze for at least an hour and store in the fridge or freezer to enjoy whenever you like!