About the Recipe
These decadent summer cups are filled with creamy strawberry cheesecake and topped with fresh fruit.
They make for a great snack, dessert, and are healthy enough for breakfast too.
For the crust:
1 cup walnuts
1 cup shredded coconut (unsweetened)
1 cup medjool dates (pitted)
For the filling:
3/4 cup Strawberry Cheesecake Dip
For the topping:
Fresh strawberries, blueberries and raspberries
Combine walnuts, shredded coconut and dates in your blender or food processor. Pulse until crumbly.
Divide crust mixture into 8 portions and press into a silicone muffin tray. Firmly press the dough in the center of the mold to create wells. You can put them in the fridge or freezer until ready to fill.
When your ready to serve, fill the cups with a couple spoonfuls of strawberry cheesecake cake dip leaving some room at the top so that they don't overflow when fruit is added.
Top with fresh berries of choice.