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