No-Bake Strawberry Cheesecake Cups
Creamy strawberry cheesecake cups with a crisp oat base, ready without turning on the oven.
- Prep
- 12 min
- Bake
- 0 min
- Total
- 1 hr 12 min
- Yield
- 4 dessert cups
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 175 g
Whole batch (4 servings, about 700 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven No oven needed · Four 200ml glasses
- 1
Pulse the oats and almond butter into damp crumbs and divide among four glasses.
- 2
Blend cottage cheese until completely smooth.
- 3
Add yogurt, 1 cup strawberries, allulose, vanilla and lemon juice; blend until creamy.
- 4
Spoon the filling over the oat bases and top with the remaining sliced strawberries.
- 5
Chill for at least 1 hour before serving.
Doneness test
The chilled filling holds a soft spoon mark without running.
Cooling
An hour in the refrigerator thickens the cups and softens the oat base slightly.
Smart substitutions
Cottage cheese and Greek yogurt for cream cheese
Adds protein while keeping the filling creamy.
Texture: Lighter and softer with a gentle yogurt tang.
Allulose for sugar
Sweetens the berries without refined sugar.
Texture: Smooth when powdered allulose is used.
Pro baking tips
- Blend the cottage cheese alone first for a silky finish.
- Pat the strawberries dry so the cups do not become watery.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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