Strawberry Cheesecake Parfait
Crunchy, nutty crust, creamy strawberry cheesecake filling, topped with whipped cream, this healthy treat tastes so sinful you'd have no idea it was made with good-for-you ingredients! Strawberry cheesecake parfaits are lower in sugar, can be high in protein, and made gluten-free and dairy-free/vegan!
Ingredients
Crust
- 1 box Simple mills sweet thins *or similar graham cracker/cookie
Cheesecake filling
- 1 1/2 cups THICK unsweetened vanilla coconut or greek yogurt *see notes. I use culina or cocojune coconut yogurt
- 3 tbsp cashew butter
- 3-4 tbsp maple syrup
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- good pinch of sea salt *don't skip!
- 8-10 fresh strawberries diced into small cubes
Topping
- 1/4 cup strawberry jam, homemade or store-bought *I like using homemade chia jam
- Coconut whip *totally optional!
- extra cookie crumbles for topping
Instructions
- Make the cheesecake filling: You can mix the cheesecake filling in a bowl, a blender, or a food processor. Honestly, I love using a food processor because it makes it so easy and quick and gets extra creamy! Once the cheesecake mixture is nice and creamy, fold in the chopped strawberries.
- Assemble your jars! Add a little of the homemade base or cookie crumbles if you're using that option, to the bottom of your jars. Then divide the cheesecake mixture amongst them. Add 1/2-1 tbsp of strawberry jam on top, spreading it out over the cheesecake layer.
- I like to add a little coconut whip to the top when serving to make them feel even fancier, but you can also just sprinkle over some extra cookie crumble or even some granola or other fresh berries.Lid the jars and store in the fridge for 3-4 hours before enjoying!
Notes
*I like to use Simple Mills Sweet thins because they're paleo, gluten-free, and refined sugar-free, but any graham cracker or similar cookie will work! Their toasted pecan cookies are also great for these!
**Be sure to use a THICK greek or coconut yogurt.
**You can also use almond butter as a sub for cashew butter, but cashew butter will give a more cheesecake-like, neutral flavor. Sunflower butter can be used for nut-free. Don't leave this out, it creates the thick and creamy texture!
Note: If you want to make more of a "real" crust, simply blitz the cookies in a food processor with 3 tbsp of melted butter or coconut oil until it all comes together. Then press into the bottom of the jars.