Strawberry & Chocolate Cheesecake Cups

Strawberry & Chocolate Cheesecake Cups

strawberry & chocolate cheesecake cups tall

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

It’s been ages since I’ve shared a recipe with you lovely people. I have, however, been actively posting on She Let Them Eat Cake’s facebook page and on my Instagram account, so make sure you’re following along there so you don’t miss what’s been keeping me busy.

These Strawberry and Chocolate Cheesecake Cups are from my ebook Berrylicious (you’ll be able to purchase it again in the Spring if you’re interested). I wanted to share it with you for a little Valentine’s Day treat. They’re amazing and pretty addictive, if I do say so myself!

I have been baking and doing lots in the kitchen, I even have a few recipes up my sleeve for you. It’s just hard to find the time to share them here. Developing a recipe is easy, it’s getting the perfect picture that’s hard these days (n0t t0 mention having two hands for typing)!  This is a pic of me trying to snap pictures for a new cookie recipe I’ve developed – that’s our little babe’s bald head.

Eva for post

In the meantime, I hope these dairy-free cheesecake cups will keep you satisfied. Pete likes to eat the filling with a spoon. It’s quite heavenly. But since it’s Valentine’s Day, you must add some chocolate.

If you want to take a shortcut, instead of making your own chocolate coating, you can melt chocolate chips. I like to make mine as directed in the recipe so I can control the sugar content a little.

strawberry & chocolate cheesecake cups

Strawberry and Chocolate Cheesecake Cups

Chocolate Coating
100 grams of unsweetened chocolate (We like Cocoa Camino)
4 tablespoons maple syrup or agave
4 tablespoons coconut oil
1 teaspoon vanilla
a pinch of sea salt

Cheesecake Filling

1 cup soaked, drained and rinsed raw cashews (soak for at least 4 hours)
¼ cup maple syrup
½ tablespoon vanilla
a pinch sea salt
3 tablespoons coconut oil, liquefied
½ cup strawberries, fresh or frozen

1. Set aside a mini cupcake/muffin pan. I use silicone muffin pans and they make these cups really easy to pop out.
2. In a double boiler (or a glass bowl over a pot of water), gradually melt chocolate with maple syrup and coconut oil. When melted, stir in vanilla and a pinch of sea salt.
3. Fill each cup of a mini muffin pan with approximately ½-3/4 teaspoon of the melted chocolate. Gently tap pan to ensure even distribution of chocolate. Freeze until hard (at least 15 minutes). Meanwhile, make Cheesecake filling
4. To make the cheesecake filling, combine drained cashews, maple syrup, vanilla, sea salt, coconut oil, and strawberries in your blender. Blend until smooth and creamy.
5. Remove chilled chocolate from freezer and spoon in approximately 1 heaping teaspoon of the Cheesecake filling. Gently tap pan to ensure even distribution of filling. Return to freezer for about 20 minutes.
6. Remove from freezer and fill cups with remaining chocolate – approximately ¾ teaspoon for each cup. Gently tap pan to ensure even distribution of chocolate. Freeze or refrigerate until hard.
7. Use a knife to help you pop the Strawberry and Chocolate Cheesecake Cups out of the pan. As mentioned, a silicone pan works best here.

Store in the fridge as chocolate will melt in your hands AND in your mouth.

Yield: 12 mini cups


If you’re looking for the perfect Valentine’s treat for yourself, make sure you check out Kelly’s bookThe Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert!

14 Replies to "Strawberry & Chocolate Cheesecake Cups"

  • comment-avatar
    Shirley @ gfe & All Gluten-Free Desserts February 6, 2015 (11:43 am)

    Love these delectable goodies and love the babe, Maggie! Happy Valentine’s Day to all of you!


    • comment-avatar
      Maggie February 6, 2015 (1:40 pm)

      Ahhh thanks so much Shirley. Same to you xoxo

  • comment-avatar
    Alisa @ Go Dairy Free February 6, 2015 (3:44 pm)

    Hello amazingness! For some reason, strawberry is like the magic flavor for cashew-based “cheesecake”. It just always tastes so darn good!

  • comment-avatar
    Maggie February 7, 2015 (11:06 am)

    I couldn’t agree more Alisa! Soooo good 🙂 You know what they say, great minds think alike!

  • comment-avatar
    Vicky February 11, 2015 (5:34 pm)

    These look fantastic Maggie! Cheesecake and chocolate, perfect!

    • comment-avatar
      Maggie February 18, 2015 (12:28 pm)

      Thanks Vicky 🙂 I hope you’re well!

  • comment-avatar
    Alicia@ eco friendly homemaking February 16, 2015 (5:56 pm)

    Oh these cups look absolutely delicious!!

  • comment-avatar
    Maggie February 18, 2015 (12:28 pm)

    @Alicia@ eco friendly homemaking, Thank you!!!

  • comment-avatar
    Peggy February 20, 2015 (8:05 pm)

    Yum! These look wonderful!

  • comment-avatar
    Annie February 27, 2015 (11:23 am)


  • comment-avatar
    Michelle March 4, 2015 (8:07 am)

    These looks absolutely delicious! And I’m glad to see I’m not the only one who does photography with a kid in the carrier… such is life!

    • comment-avatar
      Maggie March 6, 2015 (5:08 pm)

      Haha, thanks Michelle! As I type this she’s in the carrier. If you want to get things done…:)

  • comment-avatar
    Kelsey @ Snacking Squirrel March 10, 2015 (4:26 pm)

    these are the yummiest and prettiest little treats!

Leave a reply

Your email address will not be published.