Have a taste of these no-bake strawberry yogurt ‘cheesecake’ slices, perfect in both decadence and digestive wellness! Each slice is bursting with gut-healthy ingredients: prebiotic fiber from oats, almonds, and dates to feed beneficial gut bacteria, live probiotics from Greek yogurt to support microbiome balance, antioxidants from strawberries and 70%+ dark chocolate to combat inflammation. Coconut oil adds easily digestible MCTs, making this the perfectly portioned, gut-friendly dessert!

Prebiotic Fiber: Oats, almonds, and dates promote digestion and diversity of beneficial gut bacteria.
Probiotics: Greek yogurt delivers live cultures to enhance gut microbiome health.
Antioxidants: Strawberries and dark chocolate provide polyphenols to reduce inflammation and support gut lining integrity.
Healthy Fats: Almonds and coconut oil offer satiety and MCTs for gentle digestion.

Enjoy these bars chilled for a refreshing, guilt-free treat!

No Bake Strawberry ‘Cheesecake’ Slice

Recipe by Charlize Mannino

Servings

servings

Prep time

minutes

Chill time

2-3

hours

Ingredients

For the Base
1 cup rolled oats
1/2 cup unsalted almonds
8 pitted medjool dates
2 tbsp melted coconut oil
Pinch of sea salt
Cheesecake Layer
2 cups Greek yoghurt
1 cup fresh or frozen strawberries (blended into puree)
2 tbsp raw honey
1 tsp vanilla extract
1 tbsp grass-fed gelatin powder
1/4 cup cold water (for blooming gelatin)
Chocolate Topping
3/4 cup dark chocolate (70% or higher)
3 tbsp coconut oil

Directions

Prep the Base:
In a food processor, pulse the oats, nuts, dates and salt until it forms a crumbly dough (like cookie crumbs).
Add melted coconut oil and pulse until it sticks together.
Press firmly into a lined 8×8 inch pan (or loaf pan for thicker slices). Chill in the fridge while you make the next layer.
Make the Cheesecake Layer:
Bloom the gelatin: Sprinkle gelatin over 2 tbsp cold water, let sit 5 minutes while you work on the next step.
In a bowl, mix Greek yogurt, strawberry puree, honey, vanilla until combined.
In a microwave, heat the gelatin in 10-15 second bursts until the gelatin is liquid.
Stir the gelatin into the cheesecake mixture and immediately pour the mixture over the chilled base. Smooth the top and refrigerate for 1-2 hours until set (it’ll be firmer than a soft cheesecake due to the gelatin).
Add the Chocolate Topping:
There are two ways you can add the chocolate shell, depending on your preference

a. Choc Top
Melt the dark chocolate and coconut oil together (microwave in 20 second bursts or over a double boiler) until smooth, let cool slightly.
Pour over the set cheesecake layer, tilting the pan to spread evenly.
Refrigerate another 30-60 minutes until the chocolate hardens.

b. Full Dipping (Top and Sides)
Slice the set cheesecake into 8-10 rectangular bars or squares.
Place the cut slices on a baking paper lined tray and freeze for 15-20 minutes. This firms them up, making them easier to dip without melting or sticking to the chocolate.
Melt the dark chocolate and coconut oil together (microwave in 20 second bursts or over a double boiler) until smooth, let cool slightly.
Pour or spread the chocolate over the top of each slice, using a spoon to coat each side. Alternatively, you can use a dipping tool.
Set the coated cheesecake for a further 30-60 minutes in the fridge until hardened.
If not already sliced, lift out using the baking paper and use a hot knife to slice into 8-10 serves.
Store in the fridge for up to 5 days.

Notes

Tip: When adding the chocolate shell, work quickly and keep the slices cold to prevent the cheesecake from softening. If needed, pop the tray/pan in the freezer for 5 minutes between dips.
Nutritional Info:
Calories: 284 kcal
Protein: 8.1g
Fat: 17.9g
Carbohydrates: 22.6g
Fiber: 3.2g
Sugars: 13g
Note: These are estimates only and vary based on ingredients used.