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Summer Cups

Prep Time:

10 minutes

Cook Time:






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:


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.

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