Description
These delightful no-bake strawberry cheesecake bites are a perfect healthy treat with no oats involved! Creamy, fruity, and packed with protein, they make a great snack or dessert.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 cup almond flour
- 2 tbsp coconut oil (melted)
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of salt
- For the cheesecake filling:
- 1 cup cashews (soaked overnight)
- 1/2 cup Greek yogurt
- 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut cream
- 1 tbsp lemon juice
- For the strawberry topping:
- 1 cup fresh strawberries (chopped)
- 1 tbsp chia seeds
- 1 tsp honey (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until well combined.
- 2. Press the mixture firmly into a lined mini muffin tin or silicone molds to form small crusts. Freeze for 15 minutes.
- 3. Make the filling: Drain soaked cashews and blend with Greek yogurt, honey, vanilla, coconut cream, and lemon juice until smooth and creamy.
- 4. Spoon the cheesecake filling over the chilled crusts, smoothing the tops. Freeze for another 30 minutes.
- 5. Prepare the strawberry topping: Mix chopped strawberries, chia seeds, and honey (if using) in a small bowl. Let sit for 10 minutes to thicken.
- 6. Top each cheesecake bite with a spoonful of strawberry mixture.
- 7. Chill in the refrigerator for at least 1 hour before serving. Store leftovers in the fridge.
Notes
For a nut-free version, substitute almond flour with sunflower seed flour and cashews with sunflower seeds (soaked). Adjust sweetness to taste.