Indulge with less sugar with these Mini Rhubarb & Strawberry Cheesecakes made with our Low Sugar granola. They are packed with delicious Spring flavours thanks to the juicy strawberries paired with tart rhubarb.
Packed with fibre and healthy fats, they have added gut health benefits thanks to the creamy cheesecake layer made with kefir yoghurt!
Ingredients
1 cup (115g) Low Sugar granola
1 tbsp coconut oil
1 cup or 8-10 strawberries (frozen or fresh)
280g cream cheese
1/3 cup (80g) kefir yoghurt
1 tsp vanilla bean paste
Fresh strawberries
Stewed Rhubarb:
2 sticks rhubarb
1 tsp vanilla bean paste
Method
- Pulse granola and coconut oil in a food processor until sandy. Press into the bottom of 3 glasses
- Place strawberries in a saucepan and cook on low until glossy.
- Stew rhubarb in a separate pot with 1 tsp vanilla bean paste
- Mix cream cheese and kefir yoghurt with vanilla bean paste. Once the strawberries have cooled, fold them into the cream cheese mix. Spoon into cups and allow to set in the fridge for 3-4 hours.
- Once cooled and set, add rhubarb on top with some more fresh strawberries.