Strawberry Chia Cheesecake Cups

I’m sure I say this about every recipe I post, but I am so happy with how this one turned out! I wanted to put my take on this classic! I love strawberry cheesecake, well actually cheesecake in general, but if I had to choose, I could never pass up this fruity creamy treat! These little cheesecakes have been a hit with everyone who has tried them! They are so tasty, nutritious and guilt free. I hope you love them just as much as I do.




  • 1 and 1/2 cups of pecans
  • 2 cups of medjool dates or dried dates that have been soaked


  • 1 and 1/2 cups of soaked cashews
  • 2 tablespoons of maple syrup
  • 2 ripe bananas
  • 3 tablespoons of lemon juice


  • 2 cups of strawberries
  • 4 tablespoons of chia seeds
  • 2 tablespoons of maple syrup
  • 100ml of water

The recipe works in two stages. About 8 hours before you plan to make your cheesecake, you will need to soak the cashews and dates (if you’re using dried dates) in two separate bowls. You will then need to make the topping for the cheesecake. In your blender, blend together the strawberries, maple syrup and water until smooth. This should give you around 400ml of liquid. If there is a bit less, you can top it up with more water. Do not worry if there is more than 400ml. Next mix together the chia seeds with the blended strawberries in a bowl, giving it a good stir and then leave in the fridge to set.

Once the cashews and dates have been soaked, and the cheesecake topping has set, you are ready to make the rest. Add the pecans to your food processor and blend for around 1 minute, until the pecans and nice and crushed. If you soaked dried dates, drain away to water and add to your food processor with the pecans. Blend for another minute or so, until you have a nice sticky mix. Scoop the mixture into your cups evenly and press down firmly. Depending on the size of your cups as to how many you make, I can make 6 medium cups with this mixture, but if you’re using tall shot glasses, then that could double. Leave in the freezer to set for about 15 minutes.


While the cheesecake bases are setting, you can make the middle layer. Drain away the water from the soaked cashews, and add them to your food processor. Blend for about 3 minutes and then add the bananas, maple syrup and lemon juice. Blend for another 2 minutes, until nice and creamy. Depending on your food processor, this could take a bit longer to get the creamy texture desired. Take the cheesecake cups out of the freezer and scoop in the creamy mix evenly, making sure to leave space for the top layer if you have any creamy mixture left over. Pop these back into the freezer for about an hour to allow the middle layer to set.

Finally, add your strawberry chia topping to the cheesecakes. These will be ready to eat straight away, but can be stored in the fridge if you are saving them for later. They will last about 5 days in the fridge, there is not need to put them back into the freezer. Enjoy!

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