DifficultyBeginner

Strawberry cheesecake is the favourite dessert of many, and for good reason. It is silky and sweet, without being overly sweet, and always deeply satisfying. If you have been allergic to dairy for most of your life, like me and my family, the cheesecake cravings persist. This is a way to satisfy that craving in a dairy free (and egg free) way that is also super simple. This dessert doesn’t have a traditional New York style cheesecake texture, which is more dense, but rather a looser texture, almost mousse-like. That being said, with more time in the fridge the cheesecake filling will firm up even more. This cheesecake inspired dessert simplifies things, no crust or cheesecake form/pan are needed, just a blender and some glasses and it’s ready to devour. As a little extra texture you could add some crushed graham cracker crumbs to the bottom of the cups (I recommend Kinnikinnick brand “S’morables”)

Save
Yields4 Servings
Prep Time20 minsTotal Time20 mins
 1 cup chopped fresh strawberries
 4 -5 tbsp maple syrup or raw honey or liquid sweetener of your choice I used 3 tbsp maple syrup and 2 tbsp Domaine Sante ‘All-Sass” grape nectar
 1 tsp vanilla extract
 2 cups sliced strawberries
 dairy free whipped topping If you don’t wish to make your own I use True Whip vegan whipped topping
1

Add strawberries to a blender and blend for 30 seconds to a minute or so and blend until you have a smooth purée. It should equal about 1/2 cup puréed. Add the rest of the ingredients to your blender and pulse until you have a smooth creamy mixture.

2

Add a little of the cheesecake mixture to the bottom of your cup. Layer with sliced strawberries, placing individual berries side by side in a ring on outside of each glass. Top the berries with more cheesecake mix, then with whipped cream. Repeat with remaining cups. Place in the fridge to firm up or enjoy at once.

Ingredients

 1 cup chopped fresh strawberries
 4 -5 tbsp maple syrup or raw honey or liquid sweetener of your choice I used 3 tbsp maple syrup and 2 tbsp Domaine Sante ‘All-Sass” grape nectar
 1 tsp vanilla extract
 2 cups sliced strawberries
 dairy free whipped topping If you don’t wish to make your own I use True Whip vegan whipped topping

Directions

1

Add strawberries to a blender and blend for 30 seconds to a minute or so and blend until you have a smooth purée. It should equal about 1/2 cup puréed. Add the rest of the ingredients to your blender and pulse until you have a smooth creamy mixture.

2

Add a little of the cheesecake mixture to the bottom of your cup. Layer with sliced strawberries, placing individual berries side by side in a ring on outside of each glass. Top the berries with more cheesecake mix, then with whipped cream. Repeat with remaining cups. Place in the fridge to firm up or enjoy at once.

Strawberry Cheesecake Cups (Paleo Vegan)