Strawberry Cheesecake Cups: A Guilt-Free Dessert

I saw the first strawberry stands from the year 😲!

Every year in my city, at every red light, people are selling big boxes of strawberries. I loooove to buy them and put them next to me in the passenger seat. Instant yummy car freshener right there! As soon as I get home, I start cleaning and drying them. This part is super important—if the strawberries stay humid, they start to rot pretty fast. Another thing I do is leave the stems on until I eat them, which helps them stay fresh longer.

If I decide to freeze them, I remove the stems beforehand.

As you can see, I’ve got my strawberry method down to a science. Sometimes there are so many, that I share them with my mom. She makes the most delicious "fresas con crema," and I’ll probably share that recipe with you soon. But for now, I’ll share a simple, guilt-free recipe you can enjoy any time of day.

Why Strawberry Cheesecake Cups Are Perfect

Making these cheesecakes in a cup is a genius idea for a few reasons. First, they’re incredibly simple to prepare. You don’t need to worry about turning on the oven or following a complicated recipe. Just mix, layer, and chill! Second, I like to make these in a cup because every time I crave something sweet, I can just grab one and start eating. They’re also perfect for breakfast because, if you think about it, they’re made with yogurt and fruit. 😉

Ingredients

100 ml of crushed strawberries without water

400 ml of Greek yogurt or natural yogurt

4 tablespoons of sugar (if your yogurt doesn't have any sugar)

1 tablespoon of hydrated gelatin

For the Base

100 grams of oats (blended into a flour)

2 large tablespoons of melted coconut oil (not hot)

Cinnamon to taste

1 tbp Brown sugar

5 tablespoons of water

Process

For the Base

Grind oats until they are like flour, add dry ingredients, mix, and then add liquid ingredients (melted coconut oil and the 5 spoons of water)

Pour into a mold and flatten well.

For the Filling

Crush the strawberries without adding water. Add the yogurt and sugar. Then add the hydrated gelatin. (the gelatin parts must be the last step because you have to act quickly, as the gelatin reacts with cold ingredients and starts to harden faster) Then place into your prepared molds.

Refrigerate for at least 4-6 hours, or until it's completely set.

To Hydrate Gelatin

Mix 5 tablespoons of water with 1 tablespoon of gelatin, stir, and let hydrate for a few minutes.

Then dissolve in a double boiler or microwave for 30 seconds.

If you decide to use the microwave, keep an eye on it, because every microwave has a different potentiate.

Notes: You can add the amount of sugar you desire for this recipe, it will depend on several factors. How sweet the strawberries are, if your yogurt is Greek or sweet, and how sweet you like your desserts. This recipe pretends to be a healthy and not-too-sweet option.

Enjoy your cooking adventure!