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No Bake Strawberry Cheesecake Parfait

A no bake cheesecake made with soft strawberries, a healthier rich cheesecake filling and an uncomplicated oaty base for texture and crunch. 

Course: Dessert
Servings: 2
Author: Jemma Andrew-Adiamah
Ingredients
To make the strawberry topping:
  • 250g strawberries (sliced)
  • 1-2 tbsp maple syrup
  • Juice from half a lemon
  • Splash of water if needed
To make the cheesecake filling:
  • 5 tbsp full fat Greek yoghurt
  • 3 tbsp plain cream cheese
  • 1-3 tsp maple syrup
  • 1 tsp vanilla extract
To make the oaty base:
  • 5 tbsp oats (can use gluten free oats)
  • 2 tbsp cashew nuts
  • 3 medjool dates (stone removed)
  • 2 tbps raw cacao powder (or unsweetened cocoa powder)
Instructions
To make the strawberry topping:

  1. In a saucepan, on a low heat cook the strawberries, maple syrup, and lemon juice.  Cook for 5-10 minutes until the strawberries are soft, but still hold their shape. 

  2. Add a splash of water if you feel the topping has become too dry. Set aside until needed.

To make the cheesecake filling:

  1. Stir together all of the ingredients until well combined.  Test for sweetness to make sure it suits your taste buds. Set aside until needed. 

To make the oaty base:

  1. In a food processor, blend together all of the ingredients until a breadcrumb mixture forms.  

To assemble the cheesecake parfait:

  1. Place some of the oaty base at the bottom of a glass jar or bowl and pat down with a back of a spoon to remove any air. 

  2. Next, spoon on the creamy cheesecake filling. Approximately, 2 thirds of the parfait should be made up of the cheesecake filling.

  3. Top the cheesecake parfait with the saucy strawberry topping.

  4. Chill in the fridge for up to 30 minutes before eating.