Vegan Strawberry Cheesecake Bites with Gluten-Free Brown Rice Tortillas


Tortilla cups:

Cheesecake Filling:

  • Vegan Cream Cheese (8 oz. package)
  • Vanilla Extract (½ tsp)
  • Lemon Juice (½ tsp)
  • Non-Dairy Vanilla Yogurt (1 cup)
  • Strawberries (9 large)
  • Dairy-free Chocolate Hazelnut Spread (optional for serving)

For the Tortilla Cups:

  1. Preheat oven to 375 degrees.
  2. Using a small bowl, place it upside down over the Brown Rice Tortillas, and twist back and forth to cut out 3 circles per tortilla.
  3. Grease up a muffin tin using coconut oil and a paper towel. Place each tortilla circle into the muffin tin to create a cup.
  4. Bake at 375 for 10 minutes or until crisp and lightly brown.
  5. Let cool.

For the Cheesecake Filling:

  1. Using a hand mixer and a large bowl, beat the cream cheese until smooth.
  2. Add the dairy-free vanilla yogurt, vanilla extract and lemon juice and mix together until smooth and fluffy. Set aside.

For the Strawberry Hearts:

  1. Dollop a spoonful of the vegan cream cheese mixture into the cups, and top with strawberries and a drizzle of dairy-free chocolate hazelnut spread. Enjoy!

This recipe serves 4-6.

*The Food For Life product in this recipe is Yeast Free, Gluten Free, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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