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Mini Strawberry Cheesecake

Mini Strawberry Cheesecake


½ cup natural yoghurt
½ cup cream cheese
2 tbsp. coconut palm sugar (or 1 x tbsp. coconut syrup)
1 lime, juiced
3-4 sprigs mint
1 large cup fresh strawberries, sliced
5 dates
3 tbsp Udo's Oil
1/3 cup whole almonds
3 pieces dark 80% chocolate


  1. In a medium bowl, add sugar, yoghurt, cream cheese and lime juice, beat with an electric mixture until smooth. Add Udo's Oil and mix for 20 seconds. Place mixture in the fridge to stay chilled. In a separate bowl, add strawberries and a small amount of lime zest over the top. Squeeze together two strawberries to release their juice and gently mix all ingredients.
  2. Place the almonds in a food processor and pulse to a crumb consistency (do not over pulse). Add the dates and mix until slightly sticky.
  3. Add a layer of the nut base to a small bowl or drinking glass, then a layer of strawberry and finally the yoghurt mix. Grate a small amount of chocolate between the layers, alternate layers until they reach the top of the glass. Top with a piece of mint.
  4. Place in the fridge until about 2 hours before serving, or enjoy straight away.


Use blueberries in-between layers for extra fruit.

 Mini Strawberry Cheesecake