Dairy Free Strawberry Lemon Cheesecake Cups
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The tease of warmer weather has been excited for all the frozen treats, especially this summer flavor! You make these strawberry lemon or omit the lemon touch for pure strawberry bliss.
These are no bake and only require a few ingredients.
I used my homemade gluten free nilla wafers as the cookie base, but you can use any vanilla cookie. Gluten, dairy, and refined sugar free!
Serves: 12
Ingredients
- 1 cup Strawberries
- 2 whole Lemon Juice, Juice from 2 lemons**
- 1 whole Coconut Cream, 1 14oz can
- 1/2 cup Cashew Butter, *
- 1/2 cup Pure Maple Syrup
- 1 Tbsp Pure Vanilla Extract
- 1 1/2 cup Gluten-Free Vanilla Wafers
- 3 Tbsp Coconut Oil, Soft
- 1 whole Lemon Zest, For topping**
Process
- Process your vanilla cookies* until crushed, then stir softened coconut oil until mixture easily presses together btwn your fingers
- Press into the bottom of silicone muffin liners
- Process your strawberry cheesecake base ingredients together until smooth. I did enough lemon to make this a strawberry lemon taste, but you can lower to 1 tbsp lemon juice if you want just the strawberry flavor, and omit the lemon zest
- Pour overtop your cookie base
- Freeze for 90min +
- Remove from liners and let come to room temp for 5 min or so before enjoying
Notes
I used my homemade nilla wafers for the cookie base. You can also use graham crackers here instead of cashew butter you can use 1 cup of cashews, soaked overnight and drained
Ingredients
Cheesecake
- 1 cup Strawberries
- 2 whole Lemon Juice Juice from 2 lemons**
- 1 whole Coconut Cream 1 14oz can
- 1/2 cup Cashew Butter *
- 1/2 cup Pure Maple Syrup
- 1 Tbsp Pure Vanilla Extract
Cookie base
- 1 1/2 cup Gluten-Free Vanilla Wafers
- 3 Tbsp Coconut Oil Soft
- 1 whole Lemon Zest For topping**
Instructions
- Process your vanilla cookies* until crushed, then stir softened coconut oil until mixture easily presses together btwn your fingers
- Press into the bottom of silicone muffin liners
- Process your strawberry cheesecake base ingredients together until smooth. I did enough lemon to make this a strawberry lemon taste, but you can lower to 1 tbsp lemon juice if you want just the strawberry flavor, and omit the lemon zest
- Pour overtop your cookie base
- Freeze for 90min +
- Remove from liners and let come to room temp for 5 min or so before enjoying
Notes
I used my homemade nilla wafers for the cookie base. You can also use graham crackers here instead of cashew butter you can use 1 cup of cashews, soaked overnight and drained.