Indulge in these delightful breakfast cheesecakes that combine the goodness of strawberries, chia seeds, and yogurt, topped with a crunchy chocolate granola crust.
Crust
150 g chocolate granola
30 g almonds
50 g pitted dates
60 g butter
Filling and Topping
60 ml chia seeds
200 ml milk
300 g strawberries
80 ml honey
300 g Nutriday Strawberry Full Cream Yoghurt
4 Gelatine Leaves
Fresh strawberries for garnish
Combine the granola, ground almonds, dates and melted butter in a food processor and process until it comes together.
Press evenly into the bottom of 6 greased pastry rings (7 cm in diameter).
Add the milk to the chia seeds and leave it to soak for 10 minutes or longer.
Place the strawberries and honey into a small saucepan and simmer on low heat for 5 minutes. Squeeze out the excess water from the gelatine sheets and add to the berries. Stir well to dissolve it and use a stick blender to blend till smooth.
Mix the yoghurt into the soaked chia seeds and add two-thirds of the strawberry pulp. Mix well and divide between the 6 pastry rings.
Allow to set for 30 minutes.
Top with the rest of the strawberry pulp (Reheat if necessary to melt it).
Let it set in the fridge for at least one hour.
Remove gently from the pastry rings and garnish with fresh strawberries.
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