Hormone-Loving Raspberry Cheesecake Cups

Jump to Recipe

if you’re craving a nourishing, no-bake treat that also supports your hormones, these raspberry cheesecake cups are about to become your new favorite snack.

they’re cool, creamy, just the right amount of sweet, and packed with ingredients that love your body back.

taste + texture

think tangy raspberry cheesecake meets wholesome energy bite.

the crust is soft, chewy, and nutty with a little crunch from the seeds and oats, while the filling is ultra creamy and lightly sweet with pops of tart raspberry.

the frozen raspberries on top add a refreshing finish and just the right bite.

keep them stored in the freezer for a firmer, ice cream-like treat or in the fridge for a softer, mousse-like consistency.

hormone-supportive ingredients

what makes these so special is that they’re not only delicious—they’re also made with ingredients that naturally support hormone health:

  • flax meal – rich in lignans and omega-3s, flax supports estrogen balance and provides essential fiber.
  • pumpkin + sunflower seeds – loaded with zinc, magnesium, and vitamin e, these seeds are great for seed cycling and overall hormone function.
  • almond butter – healthy fats are essential for hormone production and blood sugar balance.
  • oats – a complex carb that helps keep energy and blood sugar stable.
  • dates – naturally sweet and full of minerals like potassium and magnesium.

the creamy base: coconut milk love

both the crust and filling get a luscious boost from edward & sons native forest organic coconut milk—a pantry staple i always keep on hand.

it adds richness without heaviness and blends beautifully into no-bake treats like this.

i love that it’s organic, simple, and made without additives i don’t want in my hormone-friendly recipes.

how to enjoy + store

keep these cups stored in an airtight container in the freezer for up to one month—just let them thaw for about 10–15 minutes before enjoying for the perfect creamy bite.

or if you prefer a softer texture, store in the fridge for up to 5 days.

they’re perfect for a mid-afternoon energy boost, a sweet way to end the day, or a nourishing treat during that time of the month when your body needs a little extra care.

if you love Hormone-Loving Raspberry Cheesecake Cups, then try these other recipes from upbeetandkaleingitblog!


Healthier No Bake Reese’s Peanut Butter Cup Bars

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

are you going to make my Hormone-Loving Raspberry Cheesecake Cups!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Hormone-Loving Raspberry Cheesecake Cups

Recipe by Mary
Servings

7

servings
Prep time

15

minutes
Calories

351

kcal

APPROXIMATE MACROS per serving (8 total)
calories: 351
protein: 5.7g
carbohydrates: 37.2g
fat: 21.6g

Ingredients

  • for the crust:
    1 cup soft medjool dates, pitted
    2 tbsp flax meal
    1/8 cup edward & son’s native forest organic coconut milk
    1/4 cup runny almond butter
    1/4 cup sunflower seeds
    1/4 cup pumpkin seeds
    1/2 cup organic gluten-free oats

    for the filling:
    8 oz dairy-free cream cheese
    1/3 cup edward & son’s native forest organic coconut milk
    1/2 cup freeze-dried raspberries
    1 tsp vanilla bean paste
    1/8 cup honey (or maple syrup for vegan option)
    frozen raspberries, for topping

Directions

  • make the crust:
    add dates, flax meal, coconut milk, almond butter, sunflower seeds, pumpkin seeds, and oats to a food processor. blend until well combined and sticky, with small bits of seeds and oats still visible.
  • form the cups:
    line a muffin tin with parchment or silicone muffin liners. divide the crust mixture evenly among the cups. press into the bottom and up the sides to form little tart shells. place in the freezer while you prepare the filling.
  • make the filling:
    in a bowl, beat together the dairy-free cream cheese, coconut milk, freeze-dried raspberries, vanilla bean paste, and honey until smooth and fluffy.
  • assemble:
    remove the crusts from the freezer and spoon the raspberry filling into each cup. top with frozen raspberries for extra texture and color.
  • freeze:
    freeze the cups for at least 2 hours, or until firm.

share this!

Facebook
Twitter
Pinterest
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create healthy recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations

shop my looks!

popular posts

never miss a recipe

Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.