It was obvious that I could classify this dish as 'easy'. No cooking is required and 15 minutes and one small blender later and you've got yourself a cheesecake dessert.
It was also easy to classify this recipe as 'healthy'. It has no added sugar and is full of fruit, protein and good fats.
But when I had to classify it according to the time of day you'd eat it, it wasn't so straight forward! Is it a healthy dessert? Or a breakfast to make for someone special? Maybe it's perfect for a fancy brunch? I'll leave you to decide where it fits best for you!
For me, it makes a great after diner treat. Although I am contemplating making up another batch to cover my breakfasts for the rest of the week.
Feel free to swap the almonds and macadamias for whatever nuts you have in the cupboard. Fresh raspberries or blueberries would also work well, as would frozen berries. Butter can replace coconut oil and honey or maple syrup can be used instead of the rice malt syrup.
I recommend you make a double batch of the cream cheese mixture, it is delicious and works well as a topping for pancakes or fresh fruit or as an icing for a cake. Or add a green mint garnish and you're on your way to a Christmas themed dish. I'm sure you'll see some of these variations on the blog in the near future!
Healthy Strawberry Cheesecake Parfaits
Yield: 4 serves
- 15 Strawberries
- 1 tbsp Chia Seeds
- 1 cup old fashioned oats
- 1/4 cup macadamias
- 1/4 cup natural almonds (whole or flaked)
- 1 tbsp nut butter (I used all natural peanut butter),
- 1 tbsp coconut oil, melted
- 150g cream cheese
- 2 tbsp rice malt syrup
- 1 tbsp milk (your preferred type)
- 1 tsp vanilla extract
- Chopped nuts to serve
- Hull strawberries. Set four aside and place the remaining strawberries in small blender. Add chia seeds and blend well. Set aside in a bowl to thicken.
- Rinse blender bowl and add oats and nuts. Melt coconut oil, nut butter and 1 tbsp of rice malt syrup together in the microwave for 30 seconds. Add to blender and blend until a fine crumb forms.
- Set aside four tablespoons of the crumb mixture. Spoon two heaped tablespoons from the remaining crumb mixture into each glass and press down firmly. Place in fridge to firm.
- Rinse blender bowl and add cream cheese, milk, vanilla and 2 tbsp rice malt syrup. Blend until combined.
- Remove glasses from fridge and layer cream cheese mixture and strawberry jam on top of biscuit base.
- Slice the remaining four strawberries and use to top the parfait along with the remaining base crumbs, a drizzle of cream cheese mixture and some extra nuts.
- Serve immediately or return to fridge until you are ready to eat!
Linking up with Essentially Jess for her awesome I Blog On Tuesdays link up.