High-protein strawberry cheesecake pots

High-protein strawberry cheesecake pots with quark, strawberries, almonds, vanilla and coconut oil – creamy, fruity and quick to make for a simple dessert in a glass.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 24 g
• Fat: 10 g
• Carbs: 12 g

Ingredients

• 300g quark
• 200g strawberries
• 80g almonds
• 2 tbsp coconut sugar
• 1 splash of lemon juice
• 1 tbsp coconut oil
• 1 tsp vanilla seeds

Method

You’ll need: stick blender · chopping board · knife · sieve

1. Finely chop or crumble the almonds and mix them with the melted coconut oil and coconut sugar. Press the mixture into the glasses as a base.
2. Stir the quark with the lemon juice and vanilla seeds until smooth and you have a creamy cheesecake layer.
3. Purée the strawberries finely. If you prefer it smoother, push the purée through a sieve.
4. Spread a little of the quark cream over the almond base first, then add a layer of strawberry purée. Repeat the layers until the glasses are full.
5. Chill the pots briefly so the layers firm up a little and the dessert holds together.
6. To serve: take them straight from the fridge and finish with a few chopped almonds or fresh strawberries if you like.

Good to know

A dessert like this is stirred together in no time and still feels special. Creamy, fruity and just right when you want to keep things simple.

Swaps

Quark → skyr (similar protein content) | Almonds → walnuts (contain omega-3 fatty acids) | Coconut sugar → date paste (less processed) | Coconut oil → ghee (buttery flavour, heat-stable)

Allergens

Contains milk and tree nuts (almonds). Generally fine for children as long as the almonds are chopped finely enough; in pregnancy, usually no problem with fresh, well-washed ingredients.