Natural Balance Foods

Yummy Nakd Mini Strawberry Cheesecakes

Wallflower girl cheese cake

Check out this delicious vegan cheesecake recipe that's ridiculously tasty, easy to prepare and made with lovely natural ingredients. Recipe courtesy of our lovely friend, Wallflower Girl.


  • 4 Nākd Strawberry Crunch Bars
  • 65g cashew nuts, soaked overnight in water and drained
  • Juice of 2 lemons
  • 60ml agave nectar or maple syrup
  • 60ml coconut oil, melted
  • 1 tsp vanilla extract
  • 3 pitted dates
  • 6 large strawberries


  1. Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.
  2. Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the mixture onto each of the cheesecake bases until it fills the top.
  3. Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
  4. Place the cheesecakes in the freezer overnight or for at least 4 hours to set.
  5. Sit at room temperature before serving and enjoy!



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