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An Indulgent Cheesecake Cups Recipe That Doesn't Require An Oven

by Jennifer Chavarria - February 06, 2019

When I made the original version of these No-Bake Coconut Cheesecake Cups for Thanksgiving, I just knew I had to make them again. This time around, I gave them a delicious coconut twist.

Using Vital Proteins Collagen Creamer® in Coconut, I was able to up the protein without adding any artificial sweeteners or added sugars. Our Collagen Creamer also offers a good dosage of healthy fats, thanks to the organic coconut milk which is a great source of MCTs and lauric acid.

These No-Bake Coconut Cheesecake Cups are the perfect little dessert to balance out a savory meal or snack. They’re also dairy free because the filling is actually made with cashews! I’m a huge fan of simple recipes, so I was easily able to make these before running errands, so they could finish setting while I was out.

If you’re looking for a deliciously sweet treat for a party, event, or just to curb that daily sweet tooth, look no further.

cheesecake cups recipe

No Bake Coconut Cheesecake Cups

Yields 6 Cheesecake Cups

Ingredients:

Filling:

  • 1 C raw unsalted cashews (soaked in water the night before)
  • ¼ C unsweetened vanilla almond milk
  • ¼ C pure maple syrup
  • 3 scoops Vital Proteins Coconut Collagen Creamer
  • 2 T almond butter
  • ½ t pure vanilla extract
  • A dash of cinnamon
  • Unsweetened shredded coconut (optional)

Crust:

  • 1 C old-fashioned oats
  • 1/4 C honey
  • A dash of cinnamon

Directions:

  1. Line a muffin tin with paper liners. In a food processor, add in your crust ingredients until it forms a sticky dough. Press the dough down into the liners, forming the first layer, the crust.
  2. In a food processor, add in your filling ingredients until it’s all well-combined and smooth. Pour the filling on top of the crust.
  3. Freeze for 3-4 hours to let them set before enjoying. Feel free to top them off with unsweetened shredded coconut.

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