What if dessert could feel decadent without undoing your day?

These No-Bake Strawberry Cheesecake Cups are sweet, creamy, and satisfying—but here’s the best part: they take just 10 minutes to whip up, and they’re made with simple, nourishing ingredients you can feel good about.

Let me tell you...

Back when I was still figuring out how to eat healthier without feeling deprived, dessert was always my downfall. I’d make it through a clean dinner, only to crash into a pint of ice cream once the kids went to bed.

But then I started creating “smart treats” like this. No oven. No guilt. No 9 p.m. sugar coma.

Just a creamy, dreamy strawberry cheesecake flavor — layered into the cutest little jars that make you feel like a priority too. 💕

💗 Why You’ll Love These Cheesecake Cups:

• No baking, no fuss — perfect for hot days or busy nights

• Naturally sweetened with a hint of maple syrup

• High in protein thanks to Greek yogurt

• Portion-controlled so you can enjoy one without going overboard

• Pretty enough for guests but simple enough for weeknights

🥣 Ingredients:

For the Crust:

• 1 cup almond flour (or crushed graham crackers)

• 2 tbsp coconut oil, melted

• 1 tbsp maple syrup

• Pinch of salt

For the Cheesecake Layer:

• 1 cup plain Greek yogurt (I use 2% or full-fat)

• 4 oz cream cheese, softened

• 3 tbsp maple syrup (or honey)

• 1 tsp vanilla extract

For the Strawberry Topping:

• 1 cup fresh strawberries, chopped

• 1 tsp lemon juice

• Optional: extra maple syrup if your berries aren’t super sweet

👩‍🍳 How to Make Them:

1. Make the crust.

In a bowl, mix almond flour, coconut oil, maple syrup, and salt until it resembles wet sand. Press about 2 tablespoons into the bottom of 6 small jars or cups. Set aside.

Sarah’s Tip: You can use mason jars, old yogurt containers, or even stemless wine glasses — whatever you have on hand!

2. Whip up the cheesecake filling.

Using a hand mixer (or a strong whisk arm 💪), blend Greek yogurt, cream cheese, maple syrup, and vanilla until smooth and creamy. Spoon or pipe evenly over the crusts.

3. Make your strawberry layer.

Mash half the strawberries with a fork. Stir in the rest along with lemon juice and a drizzle of maple syrup if needed. Spoon on top of the cheesecake layer.

4. Chill + enjoy!

Let your cups chill in the fridge for at least 1 hour — or overnight for the best texture. Top with extra berries or a sprinkle of granola if you’re feeling fancy!

💬 Sarah’s Note:

These saved me so many nights when I wanted something sweet without sabotaging my progress. It’s just enough to scratch that dessert itch, without the sugar crash. Plus — my kids love them too!