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Creamy Dairy-Free Strawberry Cheesecake Cups Recipe with Easy Coconut Whip

dairy-free strawberry cheesecake cups - featured image
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A quick and easy dairy-free dessert featuring creamy cashew filling, fresh strawberries, and fluffy coconut whip, perfect for summer parties and dietary restrictions.

Ingredients

Scale
  • 1 cup gluten-free graham cracker crumbs (or digestive biscuits, finely crushed)
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 1/2 cups raw cashews, soaked for 4 hours or boiled for 15 minutes
  • 1/2 cup full-fat coconut yogurt
  • 1/3 cup maple syrup or agave nectar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 2 tbsp maple syrup
  • 1 tsp lemon zest (optional)
  • 1 can chilled full-fat coconut milk (refrigerated overnight)
  • 2 tbsp powdered sugar or coconut sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the crust by combining graham cracker crumbs, melted coconut oil, and maple syrup until mixture resembles wet sand. Divide evenly among serving cups and press down firmly. Chill in fridge.
  2. Soak cashews for 4 hours or boil for 15 minutes until soft. Drain and blend with coconut yogurt, maple syrup, lemon juice, vanilla extract, and sea salt until smooth and creamy.
  3. Toss sliced strawberries with maple syrup and lemon zest. Let sit for a few minutes to macerate.
  4. Spoon or pipe cashew filling over chilled crusts, then add a layer of macerated strawberries. Chill for at least 1 hour or overnight.
  5. Scoop thick cream from chilled coconut milk into a cold bowl. Whip with powdered sugar and vanilla extract until fluffy peaks form.
  6. Just before serving, top each cup with coconut whip and garnish with a strawberry slice or mint leaf. Serve chilled.

Notes

Soak or boil cashews well to avoid grainy filling. Use full-fat coconut milk chilled overnight for best whipping results. Chill all ingredients and equipment for coconut whip. Assemble cups ahead but add coconut whip just before serving. Store in fridge up to 3 days.

Nutrition

Keywords: dairy-free, strawberry cheesecake, coconut whip, vegan dessert, gluten-free, cashew cheesecake, summer dessert

Find it online: https://dahliadishes.com/creamy-dairy-free-strawberry-cheesecake-cups-recipe-with-easy-coconut-whip/