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Strawberry cookie dessert

Cook Time: 20 minutes
Cooling time: 30 minutes
Total Time: 50 minutes
Here's a summery cheesecake recipe for you - quick and easy, no baking required! The cake base consists of just 2 ingredients: Peanut butter and wholemeal spelt butter cookies. The combination of creamy soy skyr and vegan protein powder makes this dessert a perfect sweet treat that is not only delicious but also healthy.
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Equipment

Ingredients

These Ingredients make:

4 Portions

Floor

  • 150 g Better cookies (e.g. from Allos Bio)
  • 4 EL Creamy peanut butter (e.g. from Allos Bio)

Filling

  • 20 Strawberries
  • 800 g Soy skyr
  • 60 g Vegan protein powder (cinnamon or vanilla)
  • 45 g Agar agar or cornstarch dissolved in 250 ml almond drink

Topping

Instructions
 

Prepare the strawberries and make the base

  1. Halve the strawberries.
  2. Turn the cookies into crumbs.
  3. Mix the cookie crumbs with the peanut butter to form a dough.

Making the filling

  1. Heat the soy skyr and protein powder in a pan while stirring.
  2. Add the agar agar or dissolved cornflour and bring the mixture to the boil until it thickens.

Fill the jar and refrigerate

  1. Fill a jar in layers with the cookie and peanut dough and the soy and skyr mixture.
  2. Place the strawberry halves between the layers.
  3. Place the filled jar in the fridge for at least 30 minutes until the cheesecake has set.

Enjoy with toppings

  1. Once chilled, garnish with peanut butter, chocolate, cookie crumbs and fresh strawberries and enjoy this delicious cheesecake in a glass!

Nutrition

Nutrition Facts
Strawberry cookie dessert
Amount per Serving
Calories
401
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Sodium
 
314
mg
14
%
Potassium
 
143
mg
4
%
Carbohydrates
 
49
g
16
%
Fiber
 
3
g
13
%
Sugar
 
22
g
24
%
Protein
 
20
g
40
%
Vitamin A
 
39
IU
1
%
Vitamin C
 
62
mg
75
%
Calcium
 
306
mg
31
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.