No Bake Strawberry Cheesecake Cups with Almond Date Crust
If you have been searching for a dessert that genuinely feels indulgent but does not send your blood sugar spiralling, these no bake strawberry cheesecake cups are exactly what you need. Each little cup layers a chewy, naturally sweet almond and date crust with a creamy Greek yogurt cheesecake filling, then finishes with a pile of fresh, jammy strawberries on top. They come together in about 20 minutes of hands-on time, require zero oven use, and look stunning enough to serve at a dinner party or a casual weeknight treat. They are equally good for meal-preppers who want a grab-and-go dessert sorted for the whole week.
The crust starts with Medjool dates and raw almonds blitzed together until the mixture holds its shape when pressed. Dates bring natural caramel sweetness and a dose of fibre, while almonds add satisfying crunch and healthy monounsaturated fats. For the filling, full-fat Greek yogurt teams up with a small amount of light cream cheese to create that classic cheesecake tang without the calorie overload of a traditional all-cream-cheese base. A drizzle of raw honey and a splash of vanilla extract sweeten things gently, and a little lemon zest brightens the whole mixture. Fresh strawberries are mashed with just a teaspoon of honey to coax out their natural juices, forming a loose compote that sits beautifully on each cup without any added refined sugar.
The texture contrast in these cups is genuinely delightful. The base stays slightly firm and chewy, the filling is smooth and mousse-like with a gentle tang, and the strawberry topping adds a burst of freshness in every spoonful. Served straight from the fridge, they are cool and creamy in the best possible way. You can serve them in small glass jars, clear plastic cups, or ramekins depending on the occasion. For a more elegant presentation, layer the components in tall shot glasses and let the layers show through the sides. A small sprig of mint or a single freeze-dried strawberry on top makes them look bakery-worthy in seconds.
From a nutritional standpoint, these cups offer a meaningful upgrade over a classic recipe. Swapping the heavy whipping cream and two blocks of full-fat cream cheese for Greek yogurt and a smaller amount of light cream cheese cuts the saturated fat significantly and boosts the protein content per serving to around 8 grams. The date and almond crust provides both fibre and magnesium, nutrients that are almost entirely absent in a standard graham cracker base made with refined flour and butter. Using honey instead of powdered or granulated sugar means you are sweetening with a less processed option that also carries trace antioxidants. Each cup comes in at roughly 185 calories, making this a treat you can enjoy without compromise. They are also naturally gluten-free as long as your oats and almonds are certified gluten-free, and they contain no refined sugar whatsoever.
Ingredients
- 1 cup Medjool dates (pitted, about 10 large dates)
- 3 cup raw almonds (unsalted)
- 2 tablespoons rolled oats (gluten-free certified if needed)
- 1 teaspoon fine sea salt (for the crust)
- 1 cup full-fat Greek yogurt (strained, thick consistency)
- 4 oz light cream cheese (softened to room temperature)
- 2 tablespoons raw honey (divided, plus extra to taste)
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (freshly grated)
- 1 tablespoon fresh lemon juice
- 2 cups fresh strawberries (hulled and diced)
- 1 teaspoon raw honey (for the strawberry topping)
Instructions
- 1
Add the pitted Medjool dates, raw almonds, rolled oats and sea salt to a food processor. Pulse for about 60 to 90 seconds, stopping to scrape down the sides, until the mixture looks crumbly but sticks together firmly when you press a small amount between your fingers.
If your dates are a little dry, soak them in warm water for 5 minutes and drain well before processing.
- 2
Divide the crust mixture evenly between 6 cups, jars or ramekins. Use the back of a spoon or the base of a small glass to press the mixture down into a firm, even layer. Place the cups in the fridge while you prepare the filling.
Pressing firmly is important here so the crust holds its shape when you scoop through the layers.
- 3
In a medium mixing bowl, beat the softened light cream cheese with a hand mixer on medium speed for about one minute until it is smooth and fluffy with no lumps remaining.
Room temperature cream cheese blends much more smoothly than cold cream cheese straight from the fridge.
- 4
Add the Greek yogurt, 2 tablespoons of honey, vanilla extract, lemon zest and lemon juice to the cream cheese. Beat on medium speed for another 60 seconds until everything is fully combined and the mixture is light and creamy.
Taste at this point and add a little extra honey if you prefer a sweeter filling.
- 5
Spoon or pipe the cheesecake filling evenly over the chilled crust in each cup. Smooth the tops with a small spatula or the back of a spoon. Return the cups to the fridge.
Using a piping bag or a zip-lock bag with a corner snipped off gives you neater layers.
- 6
Place the diced strawberries in a small bowl and add 1 teaspoon of honey. Stir gently and let them sit for 10 minutes so the juices release and a light syrup forms.
For a slightly more concentrated topping, warm the strawberries and honey in a small saucepan over low heat for 3 to 4 minutes, then cool completely before spooning over the cups.
- 7
Spoon the honey-macerated strawberries and all their juices over the top of each cheesecake cup. Refrigerate for at least 60 minutes, or ideally 2 to 3 hours, until the filling is fully set and cold.
Chilling overnight gives the best texture and allows all the flavours to meld beautifully.
- 8
Remove the cups from the fridge just before serving. Add a small sprig of fresh mint or a few thin strawberry slices on top for presentation if you like, and serve straight away.
Nutrition per serving
185kcal
Calories
8g
Protein
22g
Carbs
9g
Fat
3g
Fibre
15g
Sugar
105mg
Sodium
Pro Tips
- ✓
Use the thickest Greek yogurt you can find, such as a strained or labneh-style yogurt, for the creamiest filling texture.
- ✓
Make sure your cream cheese is fully at room temperature before mixing to avoid lumps in the filling.
- ✓
The cups set much firmer after a full overnight chill, making them ideal for preparing the day before a gathering.
- ✓
For extra crunch in the crust, toast the almonds lightly in a dry pan before processing.
- ✓
If your food processor is small, process the almonds first until roughly chopped, then add the dates.
Frequently Asked Questions
Variations
- •
Mango and Lime Version
Replace the strawberry topping with diced fresh mango and swap the lemon zest for lime zest. Add a pinch of chilli flakes to the mango for a tropical kick.
- •
Mixed Berry Version
Use a combination of raspberries, blueberries and sliced strawberries for the topping. The blueberries add a beautiful purple colour and extra antioxidants.
- •
Chocolate Base Version
Add 1 tablespoon of raw cacao powder to the crust mixture for a chocolate-almond base that pairs wonderfully with the strawberry filling.
- •
Coconut Cream Version
Replace the Greek yogurt with chilled coconut cream for a dairy-free and vegan-friendly filling. Use maple syrup in place of honey to keep the whole recipe fully plant-based.
Substitutions
- •Medjool dates → Deglet Noor dates or dried figs (Use a few more Deglet Noor dates as they are smaller and less sweet than Medjool.)
- •Raw almonds → Cashews or pecans (Cashews give a slightly softer, buttery crust while pecans add a deeper, richer flavour.)
- •Full-fat Greek yogurt → Coconut cream or dairy-free yogurt (Use a thick, strained dairy-free yogurt for the best texture if avoiding dairy.)
- •Light cream cheese → Vegan cream cheese (Most vegan cream cheeses blend well and hold the filling structure similarly to dairy versions.)
- •Raw honey → Pure maple syrup (Use the same quantity. Maple syrup makes the recipe fully vegan and adds a gentle warmth to the flavour.)
🧊 Storage
Store assembled cups covered in the refrigerator for up to 3 days. The crust softens slightly over time but the flavour only improves. Do not freeze assembled cups as the filling texture can become grainy once thawed.
📅 Make Ahead
You can prepare and refrigerate these cups up to 24 hours in advance. Add the strawberry topping just before serving if you prefer a cleaner presentation, although macerated strawberries stored on top overnight also taste wonderful.
