Strawberry and Cream Cups 

Strawberry and Cream Cups 

Makes approximately 4 x 250ml cups/glasses 

This recipe is inspired by a classic set cheesecake. It is essentially set without the base. It is gluten, sugar, and soy free. This recipe does contain dairy and wouldn’t be suitable to those on an autoimmune paleo diet, lactose intolerant, or those who just don’t like dairy. 


250g cream cheese softened 

300ml thickened cream, suitable for whipping 

1/2 cup raw honey 

1 tablespoon vanilla essence 

1 1/2 tablespoon gelatine 

1/4 cup boiling water 

1 punnet fresh strawberries 

1. Whip the thickened cream until soft peaks form and set aside 

2. Dissolve the gelatine in boiling water 

3. Whip the softened cream cheese with the honey 

4. Add the vanilla and dissolved gelatine 

5. Continue whipping the cream cheese mix until smooth and all combined

6. Add the cream and either mix on slow or hand mix it in so it doesn’t over whip and split 

7. Scoop your mix into 4 single serve bowls or glasses 

8. Cut the strawberries into cubes and pile on top of the cream cheese mix

9. Place in the fridge to set for at least 2 hours before serving 

Can be enjoyed with a little honey drizzled over the top and crushed nuts (optional)