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.
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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.
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:
- 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.
- 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.
- Freeze for 3-4 hours to let them set before enjoying. Feel free to top them off with unsweetened shredded coconut.
