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Delicious No-Bake Strawberry Cashew Cream Cups served in elegant glass cups.
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No-Bake Strawberry Cashew Cream Cups

These delightful No-Bake Strawberry Cashew Cream Cups are a creamy vegan dessert that brings a fresh strawberry flavor, perfect for warm weather or busy weeks.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Dairy-Free Dessert, Gluten-Free, no-bake dessert, Strawberry Dessert, vegan dessert
Servings: 6 servings
Calories: 250kcal

Ingredients

Filling

  • 1 cup Raw cashews, soaked Soak in hot water for about 30 minutes
  • 2 cups Strawberries, fresh or frozen Thaw if using frozen
  • 1/4 cup Maple syrup or honey alternative Use maple syrup for a vegan option
  • 1 tsp Vanilla extract
  • 1 tsp Lemon juice A tiny splash enhances flavor
  • 2 tbsp Coconut oil Helps firm up the filling

Crust

  • 1 cup Dates Pitted
  • 1/2 cup Nuts or crushed gluten-free cookies Your choice for crust base

Instructions

Preparation

  • Soak cashews in hot water for about 30 minutes, then drain.
  • Blend cashews with strawberries, maple syrup, vanilla, lemon juice, and coconut oil until smooth.
  • Press the crust mixture into muffin tins with liners or into small jars.
  • Spoon the filling into the crusts, tap to settle, then chill for 3 to 4 hours (overnight is better).
  • Top with sliced strawberries right before serving.

Notes

If the filling is slightly grainy, blend longer. Can be stored in the fridge for up to 4 days or frozen for longer storage.