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Chocolate and Strawberries Cheesecake Cups

Chocolate and Strawberries Cheesecake Cups



To make the most of the summer's last strawberries I whipped up this super easy and fail proof dessert. It’s a great pudding to be served at any dinner parties as you can make it in advance and store it in the freezer. For the filling I instead of using cashews I experimented wit coconut milk and sunflower seeds which worked perfectly creating the creamiest of the consistency.


For the base:

2 dl (¾ cup) of almonds

2 tablespoons of raw cacao powder

1 tablespoon of melted coconut oil

10-12 medjol dates - pitted

For the cheesecake layer:

1 dl (1/2 cup) of sunflower seeds soaked for at least 4-5 hours

1 tin of full fat coconut milk – refrigerated overnight  (please don’t skip this step)

3 tablespoons of maple syrup (add more if you like it sweeter)

1 tablespoon of melted coconut oil

1 dl (½ cup) of fresh or frozen strawberries (you can also use raspberries)

A dash of vanilla extract

For the chocolate layer:

100 g of good quality dark chocolate, melted – I have used Goodio Wild Bluberries for extra berry flavour

Start by making the base: place the almonds into a food processor and blitz until you have a coarse flour. Add in all the other ingredients and blitz again until you have a sticky dough.

Lightly grease with some coconut oil a muffins tin. With your fingers press the mixture down in each case to create the base.

Place the tin in the freezer to set while you are making the filling.

Drain and rinse sunflower seeds and place them into a blender with all the other ingredients. When using the coconut milk make sure to use only the thick creamy part which should be at the top of the tin. Don’t use the watery part (that can be used in curries or smooties. Blend until completely smooth and creamy. Remove the tin from the freezer and pour the strawberry cream on top of the base. Smooth it out with a spatula or the back of a spoon.

Place the tin back in the freezer to set for at least 1 hour.

Melt the chocolate and pour it on top of each cups. Place the tin back in the freezer for 20-30 minutes until the chocolate is completely set. To easily remove the cheesecake cups fill up a large bowl with boiling water, hover the tin over the bowl for few minutes. With the help of knife pop the cheesecakes out of the moulds. Enjoy! Store any leftover in an air tight container in the freezer for few weeks.


Recipe by Elisa Rossi 

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