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Prepare the crust: Crush the 3 Biscoff cookies and a small handful of dehydrated strawberries. A plastic bag and meat tenderizer work well for this. Add 1 tablespoon of oat milk to the crushed mixture and mix until it forms a soft, cohesive crust.

Press the prepared crust mixture firmly into the bottom of a bowl or glass container, creating an even layer.

Make the cheesecake layer: In a separate bowl, combine 2 servings of 0% fat Greek yogurt, 1 scoop of protein powder, and 1/4 packet of sugar-free cheesecake Jello mix. Mix these ingredients thoroughly until the cheesecake mixture is smooth and well combined.

Spread the smooth cheesecake mixture evenly over the crust layer in the bowl.

Prepare the strawberry topping: Heat fresh strawberries in a pan over medium heat until they soften and become jam-like and syrupy. This should take about 5 minutes. Allow the heated strawberries to cool completely.

Once cooled, pour the syrupy fresh strawberries over the yogurt layer in the bowl.

Finish the dessert: Drizzle 1 teaspoon of honey over the strawberry topping. Sprinkle a small amount of coconut flakes (or shavings) on top.

For optimal texture, refrigerate the dessert for 30 to 60 minutes to allow it to thicken and set like a traditional cheesecake.


Prepare the crust: Crush the 3 Biscoff cookies and a small handful of dehydrated strawberries. A plastic bag and meat tenderizer work well for this. Add 1 tablespoon of oat milk to the crushed mixture and mix until it forms a soft, cohesive crust.

Press the prepared crust mixture firmly into the bottom of a bowl or glass container, creating an even layer.

Make the cheesecake layer: In a separate bowl, combine 2 servings of 0% fat Greek yogurt, 1 scoop of protein powder, and 1/4 packet of sugar-free cheesecake Jello mix. Mix these ingredients thoroughly until the cheesecake mixture is smooth and well combined.

Spread the smooth cheesecake mixture evenly over the crust layer in the bowl.

Prepare the strawberry topping: Heat fresh strawberries in a pan over medium heat until they soften and become jam-like and syrupy. This should take about 5 minutes. Allow the heated strawberries to cool completely.

Once cooled, pour the syrupy fresh strawberries over the yogurt layer in the bowl.

Finish the dessert: Drizzle 1 teaspoon of honey over the strawberry topping. Sprinkle a small amount of coconut flakes (or shavings) on top.

For optimal texture, refrigerate the dessert for 30 to 60 minutes to allow it to thicken and set like a traditional cheesecake.
