Strawberry Almond Overnight Cheesecake
Method
Make the base: Combine the rolled oats, almond flour, chopped almonds and pumpkin seeds. Divide between four small glasses and gently press down to create a compact base.
Make the filling: Add the cottage cheese, Greek yogurt, 120 g strawberries, maple syrup, vanilla and lemon juice to a blender. Blend until completely smooth and creamy.
Thicken: Stir in the chia seeds and lemon zest. Let the mixture stand for 5 minutes, then stir again.
Assemble: Spoon the strawberry filling evenly over the oat-almond bases. Cover and refrigerate for at least 4 hours, preferably overnight.
Finish: Top with fresh sliced strawberries, chopped almonds and a little lemon zest before serving.
Vegan option: Replace the cottage cheese with 200 g silken tofu and the Greek yogurt with 150 g thick unsweetened soy yogurt. The remaining ingredients are naturally vegan. This cheesecake-inspired dessert needs no oven and no refined biscuit crust. Creamy cottage cheese and Greek yogurt create a surprisingly cheesecake-like filling, while strawberries, lemon and almonds make it bright, fresh and satisfying.
Nutrition Facts
Per serving
