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10 May, 2015

Strawberry Mini-cheesecakes – a Mother’s Day Special (gluten-free, vegan)

Comments : 28 Posted in : Desserts, Gluten free baking on by : apsara Tags: , , , , ,

The very first time I tried a mini cheesecake was after getting inspired by my blogger friend Josette’s (The Brook Cookpost. She gave some helpful hints and beautifully presented the dish. I tried an egg-free version of that and fell in love with cheesecake in general.

Now that I have shifted to a dairy-free and gluten-free regime, it has become more of a dream- making something that would suit my family and still be delicious. But now, I have succeeded in making a good version that even my husband liked! He said this is very close to a “real” cheesecake and very delicious. I know that he means it, because the mini- treats are fast disappearing from the fridge!

Why do I call it a mother’s day special? Because, for once I made something for myself and enjoyed the result. What a coincidence that it is right around Mother’s Day! These are just the perfect treat that any mother would love. I’m sure my mom would also have liked it too, I wish I could send her some across the oceans!


Of course, these can be made with dairy by using regular cream cheese and sour cream. But these are some dairy free choices I used here: Daiya cream cheese and Vegan Gourmet sour cream.


Excited to share these at Angie’s Fiesta Friday #67 co-hosted by Caroline and Jess. Happy Mother’s Day to everyone out there! Also sharing at Urban Naturale’s Plant Based Link Up #44.



Strawberry mini-cheesecakes (gluten-free, vegan)

  • Servings: 12
  • Time: 50 minutes + chill time
  • Difficulty: easy
  • Print


for crust:

pecans- 1 cup

pitted dates- 9

for filling:

extra firm Tofu- 6-7 oz.

vegan sour cream- 1/3 cup

vegan cream cheese- 1/3 cup

strawberries- 4

raw sugar- 1/3 cup


1. Allow cream cheese to come to room temperature while you make the crust. Pre-heat oven to 350 °F.

2. To make crust: Pulse pecans and chopped dates in a food processor to get a coarse texture. Spoon them into a muffin pan lined with cupcake liners. Use the back of a tumbler to press it down.

3. Drain tofu and cut into big chunks. Blend with sugar, cream cheese, sour cream and strawberries. Spoon the mixture into the liners carefully to fill them about three quarters.

4. Bake for 35-38 minutes. You’ll notice that the cheesecake puffs up and then falls as the baking nears completion. When you get the whiff of strawberry cheesecake and the edges have browned slightly, it is done!

5. Cool to room temperature and chill for 2 hours. Serve inverted with a strawberry on top!


28 thoughts on : Strawberry Mini-cheesecakes – a Mother’s Day Special (gluten-free, vegan)

  • May 10, 2015 at 8:13 am

    I am up for anything with strawberry… Thanks for the dish

    • apsara
      May 11, 2015 at 4:05 pm

      Glad you like it, Sadia!

    • apsara
      May 11, 2015 at 4:00 pm

      thank you, Chits.

  • May 10, 2015 at 8:44 am

    this is so delicious!! love the presentation idea too. Happy Mother’s Day to you Apsara 🙂

    • apsara
      May 11, 2015 at 4:01 pm

      Thank you! Hope you enjoyed Mother’s Day, Anu.

  • May 10, 2015 at 11:23 am

    Thanks for the shout out! 🙂 Love your version- mini desserts are the best, right? Happy FF & Happy Mother’s Day!

    • apsara
      May 11, 2015 at 3:59 pm

      Yes, Josette. I love these bite sized snacks. Thanks again for the inspiration.

  • Sonal
    May 11, 2015 at 1:33 am

    This is just super fabulous good vegan cheesecake ever!! You should patent it :). Lovely!

    • apsara
      May 11, 2015 at 2:19 am

      You made my day, Sonal! Thank you dear.

  • May 11, 2015 at 9:48 pm

    Happy Mothers’ day Apsara!! Wow vegan cheesecake, hmm I would I would have never thought of it until I see your post!! Awesome!!!

    • apsara
      May 13, 2015 at 2:01 am

      thank you, Malar. Hope you had a fun weekend too. Take care!

  • May 13, 2015 at 1:42 am

    You can’t go wrong following Josette’s recipes. And it looks like you were able to develop a wonderful recipe of your own following your dietary needs. I have yet to try tofu in a cheesecake!

    • apsara
      May 13, 2015 at 1:59 am

      Yes, Angie, I completely agree that Josette’s recipes are great! It is a bit of a challenge finding the right combinations for my needs, but I’ve begun to enjoy it.

    • apsara
      May 13, 2015 at 12:52 pm

      Thank you, Neela.

  • May 13, 2015 at 10:01 am

    These look awesome – I love cheesecake! 🙂

    • apsara
      May 13, 2015 at 12:52 pm

      Thanks, dear!

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  • May 14, 2015 at 1:33 pm

    These look really cute. Funnily enough I had just been thinking about how best to make a vegan cheesecake for a friend in the coming weeks – this gives some ideas! Thanks for sharing with Fiesta Friday!

    • apsara
      May 14, 2015 at 5:15 pm

      Thank you Caroline! I’m so glad that you find this useful. Thank you for hosting FF!

  • May 14, 2015 at 3:12 pm

    These are so lovely! What a loving way to celebrate Mother’s Day! I am so delighted that you shared your healthy and delectable Strawberry Mini-cheesecakes with us on the Plant-based Potluck Party. I appreciate it. I’m pinning and sharing.

  • May 15, 2015 at 4:08 pm

    Thank you for your Mother’s Day Special.The cakes are delicious and I like them too.Happy Mother’s Day wishes to you also.

    • apsara
      May 20, 2015 at 8:54 pm


  • May 18, 2015 at 2:23 pm

    I never know thr is s a vegan spur cream..mini cheese cake with strawberry looks yum yum

  • May 27, 2015 at 11:19 pm

    A vegan, GF Baked Cheesecake??? YUM

    • apsara
      May 28, 2015 at 1:34 am

      Yes, I was surprised by the result too. Thanks, dear.

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