By: Jennifer Chavarria
Jennifer Chavarria is the food and wellness blogger behind @learningfrombalance on Instagram. Here, she shares her Cheesecake Cups recipe.
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 Coconut Collagen Creamer, 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 of raw unsalted cashews, soaked in water the night before
- ¼ C of unsweetened vanilla almond milk
- ¼ C of pure maple syrup
- 3 scoops of Vital Proteins Coconut Collagen Creamer
- 2 T of almond butter
- ½ t of pure vanilla extract
- A dash of cinnamon
- Unsweetened shredded coconut (optional)
Crust:
- 1 C of old-fashioned oats
- 1/4 C of 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.
