Dairy Free Strawberry Lemon Cheesecake Cups (Edit recipe)

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The tease of warmer weather has been excited for all the frozen treats, especially this summer flavor! You make these strawberry lemon or omit the lemon touch for pure strawberry bliss. These are no bake and only require a few ingredients. I used my homemade gluten feee nilla wafers as the cookie base, but you can use any vanilla cookie. Gluten, dairy, and refined sugar free!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

1 cup Strawberries
2 whole Lemon Juice, Juice from 2 lemons**
1 whole Coconut Cream, 1 14oz can
.5 cup Cashew Butter, *
.5 cup Pure Maple Syrup
1 Tbsp Pure Vanilla Extract

Cookie base

1.5 cup Vanilla Wafers (gluten-free)
3 Tbsp Coconut Oil, Soft
1 whole Lemon zest, For topping**

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process your vanilla cookies* until crushed, then stir softened coconut oil until mixture easily presses together btwn your fingers
Press into the bottom of silicone muffin liners
Process your strawberry cheesecake base ingredients together until smooth. I did enough lemon to make this a strawberry lemon taste, but you can lower to 1 tbsp lemon juice if you want just the strawberry flavor, and omit the lemon zest
Pour overtop your cookie base
Freeze for 90min +
Remove from liners and let come to room temp for 5 min or so before enjoying

Notes

I used my homemade nilla wafers for the cookie base. You can also use graham crackers here instead of cashew butter you can use 1 cup of cashews, soaked overnight and drained

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	278
Fat:	13 g
Carbohydrates:	36 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	133 mg
Fiber:	1 g
Sugars:	19 g
Calculated per serving.