June Cookie of the Month - Vegan Cookie Crumb Strawberry Cheesecake

I’m not 100% vegan but I do enjoy the fact that there isn’t very much meat or dairy in my diet and the more I look into vegan recipes the more I’m amazed at how many things you can make that are plant based and so much more nutritious for you. I know we all love our treats and they can also become our worst nightmare with all the sugar addictions out there and all the ways it’s just too easy to pack on pounds with certain food. So, when the sugar tooth started calling me, I decided to go for a vegan dessert to satisfy my craving but not feel guilty I was going to regret what I just ate. Who knew that cashews and some coconut cream could taste like cheesecake? Seriously, vegan cooking amazes me every time with its creativity, flavour, and simplicity! You have got to try these once and I promise you won’t crave the bad stuff and be hooked on the good stuff!


  • Crust
  • 2 ½ cups cocoa cookie crumbs
  • ½ cup melted coconut oil


  • 1 ½ cup raw cashews, quick soaked
  • 1/3 cup melted coconut oil
  • 1 large lemon, juiced; or ¼ cup lemon juice
  • 2/3 cup coconut cream
  • ½ cup maple syrup
  • 1 cup fresh strawberries



To begin, pour boiling water over cashews and let them soak, uncovered for one hour then drain.


Make the crust by combining the cookie crumbs and melted coconut oil together in a bowl. Using a large spoon, place an oversized scoop of cookie crust into the sections of a muffin pan.

Using the bottom of a small glass, press the cookie crumbs into the pan until it is firmly packed and pressed into the muffin pan.


Combine all the filling ingredients into a blender and blend until creamy smooth. I have a Vitamix that works perfectly for recipes like this one; but, if you don’t have one yourself that’s ok. Just set it to puree on a regular blender until it gets as smooth as you can get it.

Pour the filling onto the cookie crumb bottoms until it almost reaches the top of the pan.


You can garnish the top with a little more strawberry if you feel like taking it up a notch.
Place the pan in the freezer for two hours then transfer to the fridge until you are ready to scoop them up and eat them.


These little individual cheesecakes are creamy dreamy and totally guilt free so have at ‘er! It feels so good to splurge on a treat and know it’s not going to cost you a few extra workouts at the gym. PLUS, they are so delicious you won’t even miss the fact that these aren’t real cheesecake. Score!!

Cami TannerComment