SunButter Cheesecake Cups

SunButter 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! 

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! 

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! 

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! 

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! 

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. 

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! 

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! 

If you try these SunButter Cheesecake Cups, let me know! I’d love to hear what you think of it.

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 recipe like this one to make later.

Want more easy vegan cheesecake recipes? Check out my Vegan Raspberry Cheesecake and Strawberry Cheesecake Overnight Oats. 

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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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!