Everyone loves a sweet dessert and these little handheld bites are packed full of delicious flavor. These tartlets have a 'shortbread' crust and are filled with a creamy strawberry filling and topped with coconut cream and white chocolate.

Mini Strawberry Cheesecake Tartlets [Vegan, Gluten-Free]





Cooking Time




To Make the Crusts:

  • 7-ounces of plain, gluten-free flour
  • 3 1/2-ounces of coconut oil (Melted)
  • 5 tablespoons of maple syrup

To Make the Filling:

  • 5 1/4-ounces of cashew nuts (soaked overnight and drained)
  • 1 3/4-ounces of coconut oil (melted)
  • 1 tablespoon of maple syrup
  • 9-ounces of strawberries

To Top (optional): 

  • Dairy-free white chocolate
  • Vegan pink food coloring
  • Fresh strawberries


To Make the Crusts:

  1. Pre-heat your oven to 355°F and line a mini tartlet tin with greaseproof paper.
  2. In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
  3. Press the dough into the lined tins, prick with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.
  4. Allow to cool fully before filling.

To Make the Filling:

  1.  Place the drained cashew nuts, coconut oil, maple syrup and strawberries in a food processor/blender and blend on high until smooth. This will take around 5 minutes. 
  2.  Pour into the mini tart cases and level. Pop back into the freezer to set. This will take around 2-3 hours or you can leave it overnight.
  3. Defrost fully and serve with fresh strawberries and pink colored white chocolate.

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Nutritional Information

Per Serving: Calories: 487 | Carbs: 41 g | Fat: 36 g | Protein: 6 g | Sodium: 9 mg | Sugar: 16 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.