These No Bake Strawberry Cheesecake Cups have layers of strawberry cream and crispy cookie crumbs. The individual dessert servings are perfect for yourself or as a party dessert!
Cut strawberries and remove stems. Add to a food processor or high-powered blender. Blend until puréed, then pour into a medium mixing bowl.
Add coconut sugar and vanilla extract to the bowl. Scoop out only the coconut cream from the top of the can and add to the bowl.
Mix all of the ingredients together with an electric mixer until whipped and creamy. Set strawberry cream aside.
Fill the bottom of the jars with a thin layer of cookie crumbs. Add a spoonful of strawberry cream. Add another layer of cookie crumbs. Add another layer of strawberry cream.
Optional: top each jar with a spoonful of coconut whipped cream and a sprinkle of cookie crumbs. Enjoy!
Notes
Refrigerate the coconut milk can for at least 1-2 hours. Overnight is best. Remember, don't shake the can! Don't use the water in the can, only the coconut cream on top.
Pecan cookies are delicious with this recipe because they taste similar to graham crackers. You can also use graham crackers.
Fresh strawberries will deliver the best taste for these! But if you have frozen strawberries, let them thaw for 10-20 minutes first.
Store any leftover strawberry cream in the fridge in an airtight container. Once you have the strawberry cream prepped and the cookies are crushed, they're super easy to assemble!