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Frozen Lemon Berry Cheesecake Cups


For the oat cups:

  • 1 1/2 cups old fashioned oats
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil melted
  • 1 tablespoon flaxseed meal
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

For the Lemon Berry Cheesecake:

  • 8 ounces GO VEGGIE Plain Cream Cheese*
  • zest from 1 lemon
  • juice from 1/2 lemon
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened vanilla almond milk


  • Preheat the oven to 325 degrees F.
  • Spray 6 cavities in a regular sized muffin pan with cooking spray. Set aside.
  • In a medium bowl, mix together oats, maple syrup, coconut oil, flaxseed meal, water, vanilla and salt.
  • Evenly divide mixture among the 6 muffin pan cavities, pressing down with the back of a spoon to create a cup.
  • Bake in preheated oven for 15 minutes, until golden brown.
  • Let cool completely.
  • Place cream cheese in a medium bowl. Beat until light and fluffy with an electric mixer, about 1-2 minutes.
  • Add zest and lemon juice and beat until combined.
  • With the beater running, slowly add the maple syrup and almond milk and beat until combined.
  • Fold in blueberries.
  • Evenly distribute cheesecake filling among the granola cups, keeping them in the muffin pan.
  • Place the muffin pan in the freezer and freeze at least 4-6 hours, preferably overnight.
  • Using a knife or fork, gently pry each cheesecake cup out of the muffin pan.
  • Serve frozen.
  • Enjoy!