Skyr fridge cake with date oat cookies

Skyr fridge cake with homemade date and oat cookies instead of caramel cookies, set overnight in the fridge. A family-friendly dessert with 10 g protein per piece.

At a glance

• Serves 8
• Prep time: 25 min
• Cooking time: 12 min
• Total time: 37 min
• Calories: 211 kcal per serving
• Protein: 10 g
• Fat: 7 g
• Carbs: 26 g

Ingredients

• 120g rolled oats
• 80g dates
• 50g butter
• 1 tbsp maple syrup
• 60g wholemeal spelt flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1 pinch of salt
• 500g skyr
• 1 tbsp honey
• 1/2 tsp vanilla powder

Method

You’ll need: oven · loaf tin · baking tray · blender · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan). Finely grind the oats in a blender and blend the dates with the softened butter and maple syrup into a paste.
2. Knead the oat flour, wholemeal spelt flour, cinnamon, baking powder and salt with the date paste. Roll the dough out 4 mm thin between sheets of baking paper and cut it into 4 x 6 cm rectangles.
3. Bake the cookies on a baking tray at 180 °C for 12 min, until the edges turn brown. Leave them to cool on the tray, where they'll firm up.
4. Stir the skyr, honey and vanilla powder until smooth and spread a third of it into a small loaf tin of about 15 x 10 cm.
5. Stand the cookies upright, packed closely together, in the skyr until the tin is full. Spread the rest of the skyr over the top and crumble one cookie over it.
6. Cover the tin and chill for at least 8 hours, until the cookies are as soft as a cake base. Then cut the cheesecake into eight pieces.

Good to know

Yoghurt and caramel cookies, left in the fridge overnight: in early 2026, the Japanese cheesecake trend even made skyr hard to find in Germany. Here you bake the cookies yourself, with dates and a spoonful of maple syrup. The next day, it slices like cheesecake.

Swaps

Skyr → Greek yoghurt (creamier). Dates → 3 tbsp maple syrup. Wholemeal spelt flour → ground almonds (gluten-free with gluten-free oats; contains tree nuts). Cinnamon → speculoos spice (Christmassy).

Cooking tips

The cookies must be completely cool and firm before they go into the skyr. A narrow, tall tin gives neat layers when you cut it.

Storage

Covered, the cheesecake keeps for 3 days in the fridge; leftover cookies stay crisp in a tin for 1 week.

Allergens

Contains milk, gluten (oats, spelt); no egg or nuts. No honey for babies under one.

Frequently asked questions

How long does Japanese cheesecake keep in the fridge?

Covered, the cheesecake keeps for 3 days in the fridge; leftover cookies stay crisp in a tin for 1 week.