Introduction: No-Bake Vegan Strawberry Cheesecake Tartlets Topped With Cashew Caramel!

Picture of No-Bake Vegan Strawberry Cheesecake Tartlets Topped With Cashew Caramel!

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

Recipe: For 4 tartlets, each 12 cm diameter


* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

* For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews ( soaked for at least 1 night )

a few pinches of sea salt

Step 1: 1. Make the Base!

1. First, make the base.

Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though!

Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

Step 2:

Picture of

Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades. It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this: see picture above!

Step 3: Make Your Cashew Caramel!

Picture of Make Your Cashew Caramel!

Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :) Enjoy! xxx

You can find this tasty recipe on my blog here:

Step 4:


MsSweetSatisfaction (author)2014-10-19

So cashew caramel just sounds like magical amazingness. Let alone putting it on top of tasty cheesecake! Here's an instructable on to use the editor in case you want to get rid of that extra last step:

Thanks for sharing!

You are welcome!

About This Instructable




Bio: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a ... More »
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