Happy Valentine’s (and Galentine’s) Day! What better way to say I love you than delicious and healthy vegan strawberry cheesecake?! My boo absolutely loved this recipe and kept asking for cheesecake cups when he came over to my house. I try my best to make the easiest recipes possible for you because I know that everyone is SO busy these days. Between work and school, it’s hard enough to even warm something up in the oven. Vegan Strawberry Cheesecake Cups are super easy to make and require minimal ingredients. The crust is made with only TWO ingredients: Almond butter and Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds. I use Bob’s Almond Flour in a lot of no-bake dessert recipes, it’s one of my favorite foods to work with! If you like cashew cream and strawberries then you will looooove these cups.
I’m not a huge sugar fan, so I tried to keep the sugar content as low as possible and used a small jar of strawberry jam with 8g of sugar per serving. Not too bad! It is Valentine’s Day after all, so a little bit of sweetness for your sweetie is necessary!
Oh my almond butter check out that crust!! It tastes more like fudge than crust though and that is a GOOD thing my friends. Also, ummmm the creaminess level of the strawberries and cashew cream is out of this world. Heads up: you will eat the cream by the spoonful and it tastes amazing on toast with strawberries or paired with granola. Ya heard it here first.
You can store Vegan Strawberry Cheesecake Cups in the freezer in an airtight container. They only lasted three days in my house, so beyond that, I’m not sure what the texture/taste will be like. Yep, they’re that good.
This recipe is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!
- 1 cup Bob's Redmill Super-Fine Almond Flour from blanched whole almonds
- 1 cup unsalted creamy Almond Butter
- 2 cups raw cashews soaked in warm water for at least an hour and then rinse/drain
- 2/3 cup organic strawberry fruit spread or jam
- 2/3 cup unsweetened almond milk (I used New Barn)
- 1/4 tsp vanilla extract
- Blend the crust ingredients in a food processor until a dough forms.
- Press the dough into parchment paper muffin cups to form a bottom layer.
- Place in the freezer for 20 minutes.
- Blend the filling ingredients in a food processor until a smooth consistency forms.
- Add the filling on top of the crust and place in the freezer for several hours before serving.
- Store in airtight container in the freezer after the cups harden. We ate these within three days!