Posted on by Macro Mike

Chocolate Strawberry
Donut Cheezecake Cups

Created by: @the.lyons.life

Try this one with white chocolate or dark chocolate, but whatever you do definitely use our Macro Mike Strawberry Jam Donut Protein to create these totally vegan chocolate strawberry donut cheezecake cups. With very few ingredients, these treats are a great snack or dessert and will fit into your macros if you let them.


  • 100g / Vegan Chocolate
  • 1tsp / Coconut oil Filling
  • 40g / Macro Mike Strawberry Jam Donut Protein+ Powder
  • 1tbsp / Almond butter
  • 60g / Coconut yogurt, vanilla
  • Vanilla extract, just a dash
  • Almond milk, just a dash if needed for consistency
  • Strawberry jam, sugar free


Melt 50g of the vegan chocolate in the microwave, mix in 1/2 tsp of the coconut oil and stir until fully melted.
Divide chocolate mix into 6 silicon cupcake moulds.
Place in the freezer while you prepare the filling.
In a bowl, place all ingredients and stir until fully combined.
You want the mixture to be similar to a cookie dough/cheezecake consistency.
If it's too dry add a little almond milk.
Remove cupcake cases from the freezer and divide the cheezecake into 6 even portions.
Press firmly into the cupcake moulds.
Spoon one tsp of sugar free strawberry jam on top of the cheezecake.
Melt the remaining 50g of the chocolate in the microwave, mix in remaining coconut oil and stir until fully melted.
Pour the chocolate over cheezecake cups, and sprinkle cacao nibs, freeze dried strawberries or fresh raspberries.
Place in the fridge or freezer to set.
Let's eat!
Serves 6; macros per cup: C 18g, F 10g, P 6g Cals 18

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