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Frozen Lemon Berry Cheesecake Cups

These vegan and lactose free Frozen Lemon Berry Cheesecake Cups are decadent enough for a dessert but healthy enough for a breakfast!

Frozen Lemon Berry Cheesecake Cups closeup

My Game Plan

Now that Soren is eating pretty regularly, I feel like I’ve really stepped it back up with making good, healthy kid food.  Lars has always been a pretty tough eater and somewhere along the way I kind of just gave up trying to make fun and healthy things for him.  

Not to say what he eats isn’t healthy (I cram veggies in him any chance I can get!) but I was pretty much sticking with the things I knew he would eat: mac and cheese, quesadillas, grilled cheese (do you see a theme), broccoli with – you guessed it – CHEESE, and the occasional PB&J.

My game plan with Lars was to make sure he had a substantial lunch of one of the meals listed above (with rotating fruits and occasionally different veggies), and at dinner he would be served what I made.

Delicious Lemon Berry Cheesecake Cups served for breakfast

New Favorite Snack

HOWEVER.  Like I said, with Soren eating real food now, and eating anything and everything that I put in front of him, I am back to getting creative with their meals and snacks.

Which kind of, in a round-about way, brings me to these Frozen Lemon Berry Cheesecake Cups!  These are definitely not something I’ll be giving to Soren anytime soon. But they ARE a fun little treat that Lars and I enjoyed yesterday.  

Snacktime is another area I’m trying to focus on nutritious foods and not processed junk (cough, Goldfish, cough).  These Lemon Berry Cheesecake Cups are his new favorite snack!

About to grab and try the first cup with some frozen berries on top

These hit all my boxes because the recipe includes minimal ingredients, they’re low in sugar and made with unrefined sugar, they have fruit, and they’re super tasty!  It’s a snack that toddler AND mom can enjoy!

This recipe starts with an oat based cup that is made in a muffin pan.  I considered doing a graham cracker crust but, like I said, I wanted to keep the sugar low and thought using oats would add some whole grains.  


The filling is a simple combination of GO VEGGIE Plain Cream Cheese, lemon zest, lemon juice, almond milk, maple syrup, and blueberries.  So simple!

Frozen Lemon Berry Cheesecake Cups with GO VEGGIE vegan cream cheesy bliss

Using GO VEGGIE Plain Cream Cheese, along with almond milk, makes these vegan and lactose free.  You can certainly sub regular cream cheese and cows milk if you prefer. But we love using GO VEGGIE as it’s lower in calories and saturated fat and is cholesterol free!

So happy to hold one delicious frozen cup - ready to try it

Frozen Lemon Berry Cheesecake Cups

What I love about this recipe is that it can be adapted so many ways.  You can use any kind of berry instead of blueberries.  And you can use orange zest and juice instead of lemon.  You could even add a bit of cinnamon and diced apples instead of the lemon zest and juice and make an apple cinnamon various!  

That said, the combo of lemon and blueberry is absolutely delicious.  These will definitely be a staple in our house from now on!

Delicious healthy cups with pieces of lemon and a blurred background

Frozen Lemon Berry Cheesecake Cups

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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!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

This post is sponsored by GO VEGGIE but all opinions are my own.


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