It’s summer time and right now, the weather in the UK is HOTTTTT. As I’m sure many of you do, I love a sweet frozen treat to cool down – ice cream and ice lollies all the way! But if you’re looking for something a little healthier but equally delicious, these easy and gorgeous mini berry cheesecake cups are the ones for you. A simple oat base topped with a vegan and dairy-free berry frozen layer, finished with a drizzling of white chocolate and freeze-dried berries. Delish!


For the base – 

  • 100g oats (I used Mornflake)
  • 2 tablespoons nut butter (I used Pic’s Peanut Butter)
  • 2 tablespoons coconut oil, melted (I used Coco Fina)
  • 3 tablespoons maple syrup (I used Pure Maple)

For the filling – 

  • 2 bananas
  • 100g frozen berries
  • 100g cashews, soaked in boiling water for 1 hour then drained (I used Buy Wholefoods Online)
  • 100ml milk of choice (I used Mylk Plus Strawberry Cheesecake dairy-free drink)
  • 2 tablespoons maple syrup

To decorate – 

  • Melted white chocolate (can be dairy-free)
  • Pomegranate seeds
  • Freeze-dried berries (I used Lio Licious)

Get making!

  1. Place the base ingredients into a blender and pulse until combined. Divide between a 6-hole muffin tin (silicone if possible), fill up to ⅓ and press down.
  2. Next place the filling ingredients into the clean blender and whizz up until smooth. Pour over the bases and fill to the top of each. Freeze for 2 hours.
  3. Pop out, drizzle over melted chocolate over each, scatter with berries and enjoy!