Description
Easy, no-bake, vegan strawberry cheesecake cups that also happen to be gluten-free. Enjoy these cold, creamy treats as a delicious summer dessert or year round. High in protein and fiber they will also be sure to keep you full until your next meal.
Ingredients
Scale
Crust:
- 1 teaspoon salt
- 1 ½ cup rolled oats or oatmeal
- 1 ½ cup walnut flour @natureseats
- ¼ cup ground flaxseed + ½ cup water
Filling:
- 2 cups raw cashews (soaked 2 hours)
- 1 large lemon (juiced)
- ¼ cup coconut oil (melted)
- ¾ cup of whole coconut cream
- ½ cup agave nectar or maple syrup
- 1 tablespoon vanilla extract
- 1/2 cup frozen cherries
- 1/2 cup frozen strawberries
Instructions
- Combine the flax flour and water in a small bowl to create a flax egg. Mix well and allow to thicken. Line muffin tins with paper or muffin paper.
- Add all crust ingredients to food processor and blend until dough-like consistency forms.
- Add about 2 tablespoons of batter to muffin pan to top the crust of each cup of cheesecake. It’s your thumbs to press it down and shape it well.
- Add all of the cheesecake filling ingredients to a high speed blender or food processor and blend until perfectly smooth. You want to avoid lumps or chunks to achieve a whipped cheesecake consistency. Save half of this mixture to add frozen fruit later.
- Pour half of the cheesecake puree over the base and freeze for at least 2 hours. Meanwhile, it is freezing, mix the cherries and strawberries with the other half of the mixture.
- After freezing the bottom layer, add the fruity layer on top and freeze for another 2 hours or overnight.
- Remove from the freezer and thaw for 15 minutes before serving. Top with melted dark chocolate if you like!
- Prep Time: 30
