Frozen Strawberry Cheescake Cups
Frozen Strawberry Cheescake Cups
I love a good dessert that doesn’t make me feel icky after eating it like the sugar filled options that I used to make! This recipe is perfect for a summer day when the strawberries are in season, or straight from the freezer any time of the year!
Here’s how to make them:
Frozen Strawberry Shortcake Cups
Ingredients
- Crust:
- 10 dates
- 2 cups chopped almonds
- Strawberry Cream:
- 12 oz frozen strawberries
- 1 cup cashews
- 1 cup water
- 1 tsp vanilla extract (optional)
- 1 tsp lemon juice
Instructions
- For the Crust: blitz the almonds and dates in a food processor until they are well combined. I like to leave tiny pieces of almonds intact for texture. Line a 12 count muffin with cupcake liners (I love these unbleached ones) and then divide the crust among the 12 cups and press into the bottom of each cup. You might find you have a little extra leftover depending on how thick you like a “crust.” If you do have a leftover crust, just roll into balls and eat as a power snack! I typically have enough crust leftover for 2 - 3 snack balls.
- For the Strawberry Cream: combine all of the ingredients in a blender until nice and smooth. No need to let the strawberries thaw, but it does work either way! Pour the strawberry cream right over the crust in each cup.
- Pop the filled muffin pans into the freezer and leave until completely frozen. Once frozen, you can store it in a large container stacked on top of each other for easy grabbing! If you're making these for a party, you can garnish with a fresh berry slice right before serving!
- Enjoy these delicious and healthy desserts great for adults and kiddos alike!
