I was walking trough our local grocery store the other day and spotted tray of new, fresh and juicy Danish strawberries. Yum, summer in tray! I bought two trays and immediately had a couple of recipes with strawberries that I wanted to try out. One was a delicious cheesecake in a glas topped with lots of fresh strawberries.
We had a couple of friends over for dinner on Tuesday night and that’s when I served this cheesecake. I like it because it’s easy and perfect for a dinner during the workweek. And this version is a bit healthier than your average cheesecake. It has no sugar or butter – but its still really really yummy and creamy. I found the recipe on a Danish blog but changed it up a bit to make it my own.
Serves 4.
Ingredients:
8 Digestive biscuits
4 tablespoons oatmeal flakes
2 tablespoon chopped almond
2 tbsp coconut oil
400 g of mascarpone
4 tablespoons plain yogurt
4 tablespoons liquid honey
2 teaspoon vanilla powder
5 grinds of a vanilla grinder
Zest from 1 lemon
20 fresh strawberries
Method:
Crush the biscuits lightly, and put them in a hot pan with oatmeal flakes, chopped almonds and coconut oil. Toast for a few minutes until its lightly crispy – take the pan off from heat and let it cool completely.
Stir mascarpone and yogurt with honey, vanilla and lemon zest.
Spread the biscuit mixture into small glasses, and dollop the cream cheese on top. Finish with lots of fresh strawberries.
Enjoy!
