Raw Vegan Strawberry Cheesecake Cups

Spring has arrived and for some of us, we might not be feeling the love. So, let’s make cake! Cheesecake. Let’s make it quick, easy, with little mess in the kitchen. And make it taste good.

I decided to put some in a loaf pan for sharing later this weekend.

Getting to the bottom of this cup won’t take you long. You’ll devour that creamy, berry layer in no time. I’ve used my go-to cereal on the bottom, but I encourage you to use your favourite granola or crunchy oat cereal. Whatever floats your boat.

No strawberries? That’s easy, add in some blueberries or try some vegan lemon curd on top!

Ingredients & Directions

Estimated time: 15 minutes

Effort/skill: Easy

Servings: 10-12, or a loaf pan

Ingredients

• 1 cup coconut yogurt

• 3/4 cup canned coconut cream or the solid portion (refrigerate it overnight to get the solid bit to float)

• 1/4 cup lemon juice

• 2 tbsp maple syrup

• 1 tsp vanilla

• 1/4 cup creamy almond butter, or cashew butter

• 1 cup rice cereal (or granola)

• 6 dates, reconstituted (soak in boiling water until soft)

• 1/2 cup almonds

• pinch sea salt

• 1 cup strawberries, sliced

Directions

1. In a small dish, soak the dates in boiling water until soft. Drain and set aside.

2. In a medium sized bowl, add yogurt, coconut cream, lemon juice, maple syrup, vanilla, almond butter together and mix until smooth with a hand blender. You can use your blender for this if you prefer.

3. In a food processor, add the cereal, dates, salt, and almonds together. Blend until a sticky dough forms. I like to leave my almonds chunky. If you prefer it smooth, you can use almond butter and almond flour together.

4. In the bottom of your glasses or dish, press the cereal and almond mixture to form the crust. Smooth it firmly on the bottom.

5. Next, add the yogurt layer overtop. Top with strawberries or your choice of topping.

6. A few topping ideas: blueberries, raspberries, cherries, white chocolate & lemon curd, shaved coconut with pineapple and banana.