These no bake treats combine the rich, creamy texture of creamy cashew lemon cheesecake filling with the fresh, sweet taste of strawberries, all nestled on a perfectly crumbly crust.

The crust is a combination of almond flour and oat flour, giving it a nutty and slightly chewy texture, sweetened just right with honey. The velvety filling is where the magic happens – smooth, creamy, and just the right amount of sweet and tart that is sooo irresistible.

Topping it all off is a layer of crunchy, strawberry-infused crumbs and fresh strawberries, adding a burst of flavor and a perfect crunch. These babies are easy to make and even easier to enjoy,

I love that you don’t have to use your oven, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake, portioned into individual cups, they make a delicious handheld, two bite, sweet treat for parties, picnics, pot lucks, barbeques, family gatherings or as an afternoon snack!

This ‘healthified’ dessert cupcake contains only wholesome ingredients. It is full of creamy protein enriched goodness without any refined baddies! This means no white processed flour, no truckloads of sugar, butter, heavily sweetened condensed milk, cream cheese or artificial food coloring or flavours.

This is hands down the best cup cake recipe I ever made! I am not kidding. I have made many amazing desserts like brownies, cakes, cheesecakes and so on, but this one is so special. These are rich, moist, soft, creamy, lush, and super delicious!

The protein and healthy fat content from the nut flour and coconut ensures that these cupcakes not only taste good, but you won’t need to be reaching for another one as it is pretty darn filling! Whether you are planning a summer barbecue or just craving a sweet escape, this recipe is one of the easiest ever!

They are as cute as they are delicious. Individual little cheesecakes made in a muffin tin with a classic cookie nutty base and a rich creamy and silky cashew topping.

Luxurious, healthy and seriously amazing. They deliver the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes, as well as your tastebuds, it is sure to be a crowd pleaser.

You will be asked for the recipe.

Strawberry Cheesecake Protein Cups

Healthy no bake Strawberry Protein Cups are easy to make and bursting with flavor, using good-for-you ingredients. They combine an oaty nutty, base crust, creamy cashew, lemon filling, and a sweet strawberry topping - perfect for a delightful individual dessert!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, no bake strawberry protein snacks, strawberry cheesecake protein bites, strawberry cheesecake protein cups, strawberry cheesecake protein snacks

Servings 12

Ingredients

Base Crust

• 1 cup almond flour
• 1 cup oat flour
• 1 cup desiccated coconut
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Creamy Cashew Filling

• 2 cups cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup protein or collagen peptides powder
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-ey you like it)

Strawberry Crumble Topping

• 1/4 cup freeze-dried strawberries
• 1/2 cup oats, or your choice of cereal or cookies
• Fresh strawberries

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow the coconut cream to separate.

  Place cup cake liners in a 12-cup muffin tin or use a silicon muffin pan.

  Place all crust ingredients in a bowl and mix until a dough forms.

  Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup, pressing the dough into the bottom of each cup, forming a crust about 1/4 to 1/3 inch thick.

  Place in fridge while you make the cashew filling.

Creamy Cashew Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, hardened coconut cream, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Spoon a generous amount of filling (around 2 heaping tablespoons for each) over the chilled crusts in each cup and spread evenly with a spatula or the back of a spoon,then place back in the refrigerator.  

Strawberry Crumble Topping

• Blitz freeze-dried strawberries, oats ( coconut, cereal or cookies) in a food processor until they form a crumb-like consistency. Be careful not to over process as its nice to have some crumbly texture for the topping.

  Sprinkle the crumb mixture over the cheesecake filling in each cupcake.

  Freeze for at least 3-4 hours, or until fully set.

  Before serving,top each cheesecake cup with fresh strawberries.

  Store any leftovers in the freezer, and allow the cups to thaw slightly before eating for the best texture.  

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If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites