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Mini-batch No-bake Strawberry Cheesecake Cups

Prep Time10 minutes
Freeze Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: cheesecake, chocolate, dairy-free, easy recipes, gluten-free, low sugar, oatmeal, plant-based, raw cheesecake, small-batch, vegan
Servings: 4 cups
Calories: 121kcal

Ingredients

Crust layer

  • 1/4 cup quick oats (20 g)
  • 2 tsp maple syrup (14 g)
  • 1 tsp nut/seed butter (5 g)

Cheesecake layer

  • 2 tbsp (dairy-free) cream cheese (30 g)
  • 2 tsp maple syrup (14 g) sub sugar-free syrup
  • 1 tbsp almond/oat flour (7 g)
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tbsp strawberries, chopped (about 10 g) I used frozen, sub other berries

Chocolate layer

  • 2 tbsp chocolate chips (30 g)

Instructions

  • In a small bowl add strawberries and microwave 10 seconds to soften them and mash with a fork.
  • Stir together the crust ingredients to turn it into cookie dough. Adjust the consistency with more or less maple syrup or nut butter. Press into 4 cavities of a mini muffin pan.
  • In a small bowl mix together cheese, maple, flour, lemon, vanilla. Gently fold in mashed berries.
  • Add about 1 tbsp of this on each cavity. Freeze until set, about 1 hour.
  • Melt chocolate in the microwave in 20 sec increments (don't burn it and add a little dot of coconut oil if your chocolate isn't runny enough) and pour on top of frozen cups.
  • Freeze a few more minutes to set the chocolate and enjoy!

Nutrition

Serving: 1 cup | Calories: 121kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 28mg | Potassium: 64mg | Fiber: 1g | Sugar: 10g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.5mg