Strawberry Cheesecake Cups

These Strawberry Cheesecake Cups are so cute, delicious and a pleasure to share with those you love!

I am pretty sure this is my last strawberry recipe for this summer season but don’t hold me to anything as I clearly can’t be trusted. These cups could easily be swapped for bars if you prefer bars. My favourite thing about this recipe is the strawberry chia layer so lets get into the recipe so you can make them yourself!! I am also positive this recipe could easily be done with raspberries or blueberries as we start to shift away from in season strawberries. In any case these little delights are of course vegan gluten-free and refined sugar-free but don’t tell anyone. They don’t need to know how healthy they are!

Strawberry Cheesecake Cups

Teri-Ann Carty

These Strawberry Cheesecake Cups are so cute, delicious and a pleasure to share with those you love! Best is that they are vegan and refined sugar free

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Prep Time 12

Cook Time 4

Course Desserts & Sweets

Equipment

food processor or blender
oven
freezer

Ingredients

CRUST INGREDIENTS

1 cup oats
½ cup raw almonds
½ cup graham wafer crumbs
¼ tsp salt
2 tbsp maple syrup
¼ cup coconut oil

FILLING INGREDIENTS

½ cup cashews soaked overnight
¾ cup coconut cream
1 tsp vanilla
2 tbsp lemon juice
⅛ tsp salt
1 tbsp arrowroot starch
2 cups fresh strawberries

TOPPING INGREDIENTS

1½ cups sliced strawberries
1 heaping tsp arrowroot starch
2 tbsp chia seeds

Instructions

CRUST INSTRUCTIONS

Preheat the oven to 350 degrees.
Place oats, almonds and graham wafer crumbs into a food processor and pulse to combine. Add remaining ingredients and pulse to come together. The crust should pinch in between your fingers.
Line a muffin tin with silicone cupcake holders and firmly press a heaping tbsp into the bottom of each cup.
Bake for 15-20 minutes.
Set aside to cool.

FILLING INSTRUCTIONS

Place all the filling ingredients into a high-speed blender and blend on high until smooth and creamy.
Scrape down sides as needed. Pour mixture over the crusts and fill up 3/4 of the way to the top. There should still be 1/2-3/4c of the cheese cake filling left over.
Tap to release any air bubbles and place in the freezer for 25 minutes.
Make the topping.

TOPPING INSTRUCTIONS

In the same blender add the topping ingredients.
Blend on high, scrape down the sides and blend again.

ASSEMBLY INSTRUCTIONS

After 25 minutes the middle layer should be soft and pliable but not runny. If it is too liquidy, place it back in the freezer.
Use a spoon to scoop the strawberry topping into the middle of the cheesecake layer.
Use a toothpick to swirl and make designs.
Place back in the freezer to firm up for 3-4 hours.
Once set, remove the silicone cup and leave at room temperature for 15 minutes.
Slice up some strawberries and fresh mint to place on top of each cup.
Leftovers keep well in the freezer without the fresh strawberries.

Keyword baked, cheesecake, dairy free, gluten free, no bake, plant based, raw, refined sugar free, vegan

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