No Bake Strawberry Cheesecake Bites

1. Lower Calorie Content: No-bake cheesecakes often use lighter ingredients like Greek yogurt or low-fat cream cheese, reducing the calorie content compared to traditional cheesecake.

2. Rich in Antioxidants: Strawberries are packed with antioxidants, such as vitamin C and various flavonoids, which help protect cells from damage caused by free radicals.

3. Good Source of Protein: Greek yogurt or low-fat cream cheese used in the cheesecake filling can provide a significant amount of protein, which is essential for muscle repair and maintenance.

4. Reduced Sugar Content: No-bake recipes may use natural sweeteners like honey or maple syrup in place of refined sugars, lowering the overall sugar content of the dessert.

5. No Trans Fats: Since no-bake cheesecakes don’t require a crust made with butter or shortening, they typically have lower levels of unhealthy trans fats.

6. Easy to Digest: No-bake cheesecakes often use ingredients that are easier to digest, such as softened cream cheese and whipped cream, making them suitable for individuals with digestive sensitivities or using cashew and oats to make it vegan!

7. Customizable Ingredients: You can easily incorporate healthier ingredients like oats, nuts, or seeds into the crust or topping, adding fiber, vitamins, and minerals to the dessert.

Remember to enjoy desserts like no-bake strawberry cheesecake in moderation as part of a balanced diet for optimal health benefits.

Delicious no-bake strawberry cheesecake bites with fresh strawberries and creamy filling.

Servings: 8

Calories per Serving: 198

Prep Time:

Cook Time:

Total Time: 8 hours

Ingredients

1/2 cup Oats (rolled)

1 cup Cashews (raw, soaked for at least one hour, rinsed, divided)

2 tbsps Coconut Oil (melted)

1/2 tsp Vanilla Extract

1/8 tsp Sea Salt

1/2 cup Coconut Cream

1/4 cup Coconut Water (from the coconut cream can)

1 1/2 cups Frozen Strawberries

2 tbsp Lemon Juice

Instructions

Line a muffin tray with muffin liners or use a silicone muffin tray.

In a food processor or high-powered blender, add the oats and half of the cashews. Blend until a flour-like consistency is reached. Add the melted coconut oil, vanilla extract, and salt. Blend again until it’s smooth, and you can pinch the dough without it crumbling.

Take approximately two heaping tablespoons of the mix and place into each muffin cup. Press down to make a crust.

In a blender, add the coconut cream, coconut water, strawberries, lemon juice, and the remaining cashews. Blend until smooth. Add more coconut water if needed. Divide the filling into each muffin cup.

Freeze for at least three hours or overnight for best results. When ready to eat, remove from the freezer and thaw for five to ten minutes. Enjoy!

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.