A nutty base of almonds and Verival Strawberry Chia Porridge, a creamy filling of cashews combined with coconut milk and fruity strawberries on top. That’s our recipe for these delicious and vegan strawberry chia cheesecake cups.
And you don’t even have to turn on the oven, just freeze the mixture.
The combination of strawberries and chia seeds not only enriches your healthy breakfast, but also offers very special variations in the kitchen.
Why are chia seeds actually considered so healthy?
Chia seeds have become an integral part of supermarket shelves. In recent years, the small black seeds have experienced an extreme boom and are celebrated as a superfood. But why actually?
- The many nutrients contained in chia seeds are very good for your body in many ways. For example, the omega-3 fatty acids help protect your cells and have an anti-inflammatory effect.
- Their high fibre content relieves your digestion and makes you feel fuller for longer.
- Chia seeds also contain five times as much calcium as milk and are full of antioxidants.
Whether you use the seeds as a topping for your porridge or try other recipes with chia, you are always doing something good for your body.
Here you’ll learn step-by-step how to make the summer-fresh Strawberry Chia Cheesecake Cups:
Strawberry Chia Cheesecake Cups
Small vegan and fruity cheesecakes – no baking, no gluten, no industrial sugar. But with lots of flavour. Just the thing for warm summer days.
For the base
- 120 g almonds
- 75 g strawberry chia porridge
- 100 g dates pitted
For the creme filling
- 300 g cashew nuts
- 160 ml coconut milk
- 120 g agave syrup
- 2 tbsp lemon juice
For the fruit topping
- 120 g strawberries more to garnish
It is best to soak the cashew nuts in water. Either overnight or pour hot water over them and soak for about 30 minutes. Then rinse and drain well.
Lightly grease a muffin tin (for 12). Cut 12 thin strips of baking paper and line the moulds with them. This makes it easier to remove the cakes later.
Blend the almonds, strawberry chia porridge and pitted dates in a blender until coarse and slightly sticky.
Divide the nut-porridge mixture into 12 roughly equal pieces and press them into the prepared muffin tins with your fingers, a glass or a teaspoon so that the base is evenly covered.
Put the cashews, coconut milk, agave syrup and lemon juice in the blender. Blend until smooth and creamy.
Pour about 2/3 of the cream into the muffin tins until they are half full and set the rest aside. Tap the tray on the work surface a few times so that the surface is smooth. Then place in the freezer for 20 minutes.
Add the strawberries to the remaining cream in the blender and blend until smooth.
Then pour the strawberry cream onto the light layer of each muffin and smooth it out. Do not fill the moulds to the brim. Then freeze for at least 2 hours so that they become firm.
After freezing, remove the small cheesecakes using the strips of baking paper or alternatively a small knife.
Allow to thaw for 10 minutes before serving, then they become creamier. Garnish with fresh strawberries if desired.
Calories: 340kcal | Carbohydrates: 27g | Protein: 6.9g | Fat: 21.8g
- Depending on the season and taste, you can replace the strawberries with other berries and berry mixtures. Blackberries, for example, are also very good. You can use fresh fruits or frozen ones.
- To make the dates easier to handle, soak them in warm water for about 10 minutes before use. Then drain thoroughly and pat dry.
What is the best way to store the Cheesecake Cups?
To keep the little cakes firm, store them in the freezer. They will keep there for up to two weeks.
Have fun preparing and enjoying them!