If you combine strawberry, lemons, and chocolate; you will end up with this delicious vegan treat. Go figure :) Now, on scathing hot days like this weekend, this treat comes in handy. It may not be able to hydrate you like you need (please hydrate!), but I guarantee it will cool you down.
Check out this delicious and frosty vegan strawberry lemonade cheesecake bites, next time you want to satisfy that sweet tooth of yours. Hope you all had a very happy Sunday Funday!
Ingredients:
Crust:
1 bag of regular Oreo's (Cream filling removed)
7 tbsp. vegan butter
Filling:
1 container vegan cream cheese (I like Tofutti)
Oreo cream fillings
1 can coconut milk (chilled)
1/2 cup natural sugar
1/2 tsp. vanilla extract
1/4 cup fresh lemon juice (aka juice from one large fresh lemon)
1 tsp. lemon zest
1/2 cup strawberry jam*
Fresh strawberries (for topping)
Strawberry Jam:
1 cup fresh strawberries
1/4 cup water
1 tbsp. sweetener of your choice
Please note: You will only use 1/4 cup of this jam. Be sure to store the remaining in an airtight container and chill.
Directions:
Crust: Remove all the cream fillings from the Oreo's and set aside the cream for the filling. Take the cookies, and place in blender. Pulse until crumbly. Remove from blender, and add to medium sized bowl.
Melt butter in a microwave safe container and add the bowl. Combine with cookie crumbles and mix well.
Next, spray a muffin tin with non-stick spray. Taking about 2 tbsp. at a time, take the cookie mixture and press down into the tins. Push down and up the sides to fit the form of the tin. Place in freezer until filling is ready to use.
Filling: In a medium sized bowl, use a hand mixer and mix the cream cheese, Oreo filling, sugar, vanilla, lemon juice, and lemon zest. Mix until smooth.
Next, take the cream off the top of the coconut milk can. This is your coconut cream. Mix in with rest of filling mixture.
Strawberry Jam:
In a blender or food processor, pulse together the strawberries, water, and sweetner. Next, add mixture to a small sauce pan. Bring to boil and allow to thicken. Boil for about 5 minutes and set aside to cool for a few minutes.
Take 1/4 of the jam mixture and add to the filling. Mix well.
Remove crusts from freezer and add filling, about 2 tbsp. at a time. Top with fresh strawberry pieces and place back in freezer. Freeze about 1-2 hours.
Serve chilled. They will melt fast, especially in this heat! Stay cool out there!