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.