Skinny No Bake Cheesecake Tart
This skinny no bake strawberry cheesecake tart is the most luscious way to get your summertime strawberry fix. That crispy oat base, that creamy (but healthy) filling and all those fresh juicy strawberries will definitely mean that you need two slices.
For the shell
- 50 g melted coconut oil
- 6 dates softened
- 200 g rolled oats
- 2 Tbsp chia seeds
For the filling
- 8 oz package of fat free or low fat cream cheese
- 200 g fat free yogurt
- 50 ml maple syrup
- For the topping
- fresh strawberries
- Greek basil or similar fresh herb
Melt the coconut oil in the microwave or over medium heat.
Place all the other shell ingredients in a food processor and blitz.
Press the mixture into a rectangle or round tin and leave to chill overnight or for a few hours. This can also be placed in the freezer for a week or so.
To make the filling, place the cream cheese in a stand mixer, or using an electric mixer, beat the cheese until it’s light and fluffy.
Add in your maple syrup and beat again for another minute.
Gently fold in your Greek yogurt and let it firm up in the fridge for at least 2 hours.
Load with as many strawberries as you can handle.