Raspberry Passion Cheesecake Cups

Luscious Low-Cal TreatsNo Egg Breakfast

  • V
  • Lcal
  • GF
  • VG
Luscious Low-Cal TreatsNo Egg Breakfast

A no-bake cheesecake. These delightful layered cheesecake cups are the perfect size, quick to make and full of luscious flavours. A fabulous make ahead treat and a great dessert choice for entertaining.

punnets of raspberries, fresh, washed3
lemon wedges, thinly sliced6 to garnish
mint leaves, to garnish6

The Base:

cacao powder2 tbsp
almond meal1 tbsp
dried dates, pitted, chopped8
flaxseed meal2 tsp
cinnamon, ground 1/4 tsp
nutmeg, ground 1/4 tsp

Cheesecake filling:

cream cheese, dairy free330 g
stevia, granulated, (natural sweetener)2 tbsp
lemon, freshly squeezed2 tbsp
lemon rind, fresh, grated2 tbsp
vanilla extract1 tbsp

Passion Lemon Sauce:

lemon, freshly squeezed 1/4 cup
stevia, granulated, (natural sweetener)1 tbsp
yoghurt, plain / flavoured, low-fat170 g
passionfruit pulp, fresh2

  1. The Base: Place all ingredients for the base into your blender and blend on high. Spoon the biscuit mixture into the bottom of 6 small cups / glasses then press lightly to compact it.

  2. The Filling: In a medium mixing bowl, place cream cheese, sweetener, lemon juice, rind and essence. Using an electric beater, beat on medium speed until smooth and creamy (2-3 mins).

  3. To assemble the cups, add some raspberries to cover the bases then spoon the cheesecake filling evenly among the cups / glasses. When done, top with extra raspberries.

  4. The Sauce: In a small bowl, whisk together yoghurt, lemon juice, passion fruit pulp and sweetener. Spoon over the top of the cheesecake cups, garnish with some extra grated lemon rind and mint leaves.

  5. TCB Tips:

    - To boost the amount of protein per serve of this delicious dessert, stir in a scoop of vanilla protein powder when ready to eat it.

Calories (per serving) 169
Protein 11.0g
Carbs 20.3g
Fat 4.8g



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