Strawberry Cheesecake Bites

PSA: Winter is here to stay- and let’s just say, it seems to have arrived a wee bit earlier this year. They’re not calling it “Snowvember” for nothing… but all the snowy banks and icy, frozen trees play into the myriad of fun things happening later this month and hint of the upcoming holidays!

For one, there’s that epic winter movie launching; none other than Frozen II and Gracie just can’t stop talking about it! We have our tickets purchased already and she’s been meticulously “counting sleeps”. November also marks the time when we put up our Christmas tree, hit the Santa Claus parade, and drink copious amounts of frothy hot chocolate. Do you feel me?

So, in the spirit of all those things combined… I thought I would bring you the perfect winter recipe; for both little and big hands alike using some deliciously convenient California Frozen Strawberries! Let’s face it; summer berries are best- but we have 4-5 months of icy weather ahead and the frozen variety is a great and affordable alternative to prep some fruity, festive holiday recipes and treats!

This yogurt-based, mini strawberry cheesecake cup recipe is easy as can be, involves ALL clean ingredients and is a great make-ahead dessert option. You simply make them, store them in your fridge and pop them out to thaw 20 mins before serving and wow your guests. You’ll knock it out of the park with both big and little hands alike; and look like a total dessert diva. Yet again, these are super easy to assemble! My kinda treat.

If you or your little guests are dairy-free; you can easily customize this recipe by using vanilla coconut-based yogurt and creamy cheese-like tofutti. Want this EXTRA creamy?! Try Greek yogurt or Icelandic yogurt, which will resemble a creamy cheesecake-like texture even more. By simply blending yogurt, tofutti, pure vanilla extract and frozen strawberries; we end up with a creamy, dreamy fruity cheesecake layer.

But wait- it gets better… the cheesecake layer sits on top of a perfectly crispy and buttery almond and graham cracker cookie crust. So give these a try, they’ll be a big hit!

Mini Strawberry Cheesecake Cups

Servings: 8-10
Time: 25 mins
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For the Crust:

1.5 cups of roasted, unsalted almonds
1 + 1/2 cups graham cracker crumbs ~about 12 graham cracker sheets
5-6 tablespoons of coconut oil OR grass-fed butter
1/4 cup of coconut sugar (optional)

For the Filling:

2 cups of frozen California Strawberries
1/2 cup of raw honey or 1/3 cup of agave syrup *agave is sweeter, so use less
1 cup of mascarpone cheese OR a 12 oz container of “Tofutti: Better than Cream Cheese” for vegan options
1 cup of dairy-free coconut yogurt, I used vanilla flavored OR standard Greek yogurt
Juice of 1 small lemon
1 tsp of pure vanilla extract (love Madagascar vanilla!)

Instructions

Preheat your oven to 300F and line mini muffin pans or mini silicone trays with cupcake liners.
Using a food processor or high-powered blender, pulverize the cookies (if you can’t find ready-made crumbs). In a small bowl, mix cookie crumbs with melted coconut oil or butter and coconut sugar until a sandy paste forms. Drop about 1 tbsp into each mini liner and press down with clean hands.
Bake these for ~10 mins at 300F or until mini crusts are golden brown
While they bake, add the frozen strawberries, honey (or agave), vanilla extract & the juice of 1 lemon in a food processor on “High” until a thick berry syrup form. Don’t over-blend.
Whisk the mascarpone OR tofutti cream cheese with the coconut yogurt together in a separate bowl, until a uniform mix is obtained.
Add the blended berries to the bowl mixture and whisk until evenly blended with the coconut yogurt & mascarpone (or Tofutti). You may also use a spatula to fold them instead (creating high loops) for a swirly/marbled finish.
Pour the filling mixture onto the mini muffin tins that already have the crust and freeze overnight or for at least 4-5 hours (if in a hurry).
Defrost 20-25 mins prior to serving. Garnish with fresh coconut whipped cream & some more frozen berries! Enjoy every bite.

By: Aleyda | The Dish On Healthy

This recipe was brought to you in partnership with my friends at California Strawberries.

I love working with brands and organizations that are aligned with my wellness mandate and I really appreciate your support and theirs. x