Cheesecake in a cup made with a granola base, a creamy SunButter and yogurt filling, and a raspberry topping. Perfect for a spring dessert!
This post is dedicated to all of my cheesecake lovers who want cheesecake but don’t have hours to mix, bake, and chill.
Making cheesecake usually seems like a big undertaking, doesn’t it?
So what if I told you that you could make cheesecake in a cup made with just 5 ingredients?
Because I’m telling you that today!
These SunButter Cheesecake Cups are stacked in a cup and made with a granola base, a creamy SunButter and yogurt filling, and a raspberry topping.
This is the spring dessert of your dreams, friends!
What You Need to Make SunButter Cheesecake Cups
Here’s what you need to make the cheesecake layer:
- unsweetened almond milk yogurt
- raw cashews
- pure maple syrup
- lemon juice
- Organic SunButter
That’s it!
How to Make SunButter Cheesecake Cups
If you have a high-speed blender or food processor, you can make this recipe.
First, add the yogurt, soaked cashews, maple syrup, Organic SunButter, and lemon juice to your blender and blend on high until it’s smooth and creamy, scraping down the sides as needed to recombine.
Taste the mixture and add more lemon for brightness and more maple syrup for sweetness to reach your desired taste.
M and I like ours with a lot of lemon and light on the maple syrup so it’s perfectly tart.
Adjust the recipe for your tastes because these cups are for YOU!
Organic SunButter
This cheesecake is *super creamy* and blend-able thanks to the addition of Organic SunButter.
This 1-ingredient sunflower seed butter is packed with plant-based protein and healthy fats.
It has a neutral flavor that allows the cheesecake notes to shine through!
How to Layer SunButter Cheesecake Cups
Once you have a smooth creamy consistency, you’re basically done!
All that’s left to do now is layer.
For layering:
- your favorite granola
- fresh raspberries
That’s it!
How to Assemble SunButter Cheesecake Cups
To assemble the cheesecake cups, add ~¼ cup granola to the bottom of 6 small jars or glasses.
Divide the cheesecake mixture between the jars in about ~1/3 cup servings and top each cheesecake layer with ~1/3 cup fresh raspberries.
Of course, you can sub another fresh fruit of your choosing, but I *love* raspberries and cheesecake!
Blueberries would be nice here, too.
Chill Before Serving
While you can *technically* eat these SunButter Cheesecake Cups immediately, they’re better if you wait.
Trust me.
Cover the cups with seran wrap or a lid and place them in the refrigerator for 3-4 hours or overnight before serving for the best flavor and texture.
After the time is up, grab a spoon and dig in!
How to Serve SunButter Cheesecake Cups
Enjoy these SunButter Cheesecake Cups as a quick cheesecake variation when you’re craving something creamy and satisfying without a long ingredient list or bake time.
They’re perfect to make in advance and enjoy for a chilled treat on the back patio or front porch this spring or summer.
Because it’s vegan, gluten-free, and refined-sugar-free, this recipe has something to offer everyone.
It’s perfect to make and share for a dinner party, summer grilling, or for a sweet treat for yourself.
You can store the cheesecake cups covered in an airtight container in the refrigerator for 3-5 days.
Enjoy!
More Vegan Cheesecake
-
Raspberry Swirl Chocolate Cheesecake Bars
-
Raspberry Cashew Cheesecake Bliss Balls
-
Pink Peanut Butter Cheesecake Cups
-
Vegan Chocolate Cheesecake
-
Vegan Raspberry Cheesecake
I Want to Hear From You
If you make this SunButter Cheesecake Cups recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
SunButter Cheesecake Cups
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Cheesecake in a cup made with a granola base, a creamy SunButter and yogurt filling, and a raspberry topping. Perfect for a spring dessert!
Ingredients
SunButter Cheesecake Layer
- 1 cup unsweetened almond milk yogurt
- 1 ½ cup raw cashews, quick-soaked in boiling water for ~30 minutes, then drained
- ¼ cup pure maple syrup
- 3–4 TBSP lemon juice
- ¼ cup Organic SunButter
For Layering
- 1 1/2 cups granola
- 2 cups fresh raspberries
Instructions
- Add the yogurt, soaked cashews, maple syrup, lemon juice, and Organic SunButter to a high-speed blender and process on high until it’s smooth and creamy, scraping down the sides as needed to recombine. Taste the mixture and add more lemon for brightness and more maple syrup for sweetness to reach your desired taste.
- To assemble the cheesecake cups, add ~¼ cup granola to the bottom of 6 small jars or glasses. Divide the lemon cheesecake mixture between the jars in about ~1/3 cup servings and top each cheesecake layer with ~1/3 cup fresh raspberries.
- Cover the cups with seran wrap or a lid and place them in the refrigerator for 3-4 hours or overnight before serving for the best flavor and texture.
- Store the cheesecake cups covered in an airtight container in the refrigerator for 3-5 days.
Notes
Prep and cook time doesn’t include the time it takes to soak the cashews
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Breakfast, Snack, Dessert
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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