No-Bake Strawberry Cheesecake Cups
Ingredients
Crust
- 1 1/2 cup rolled oats
- 1 1/2 cup walnut flour
- 1/4 cup ground flax
- 1/2 cup water
- 1 tsp salt
Filling
- 2 cups raw cashews (soaked 2 hrs)
- 1 large lemon (juiced)
- 1/4 cup coconut oil (melted)
- 3/4 cup full-fat coconut cream
- 1/2 cup agave nectar or maple syrup
- 1 tbsp vanilla extract
- 1/2 cup frozen cherries
- 1/2 cup frozen strawberries
Equipment Needed
- Blender
- Food processor
- Muffin tray
- Cupcake liners/paper
Preparation
Combine flax meal and water in a small bowl to create a flax egg. Mix well and let thicken. Line muffin tins with cupcake liners/paper.
Add all crust ingredients to a food processor and blend until a dough-like consistency forms.
Add about 2 tablespoons of the dough to each muffin tray to create the crust of each cheesecake cup. Use your thumbs to press it down and mold it well.
Add all the cheesecake filling ingredients to a high-speed blender or food processor and blend until perfectly smooth. Ensure there are no lumps or pieces to achieve a smooth cheesecake consistency. Reserve half of this mixture to add frozen fruit later.
Pour half of the cheesecake purée on top of the crust and freeze for at least 2 hours. While it's freezing, blend your cherries and strawberries into the other half of the mixture.
Once the bottom layer is frozen, 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 desired.
