Strawberry and Yogurt Mini Cheesecake Jars
You’ll love this mini and nutritious version of a full-sized traditional cheesecake. The combination of roasted strawberry paired with creamy yogurt-ricotta filling and graham-walnut crumb is scrumptious. Plus, there’s no baking, so it’s quick and simple to make.
Thanks to the strawberries, ricotta and yogurt, this yummy dessert-in-a-jar provides two essential nutrients that are in short supply in most of our diets: calcium and fibre.
Ingredients
3 cups (750 mL) frozen sliced strawberries
4 tbsp (60 mL) maple syrup, divided
1/2 cup (125 mL) graham crumbs
2 Tbsp (30 mL) finely chopped walnuts
1 Tbsp (15 mL) butter, melted
1 cup (250 mL) ricotta cheese
1 cup (250 mL) plain skyr or Greek yogurt
1/2 tsp (2 mL) salt
Did you know? Between 2011 and 2016, a rigorous study called a Life-Cycle Analysis showed that carbon footprint, water consumption, and land use associated with milk production in Canada have decreased by 7%, 6%, and 11%, respectively.
Nutritional information
Energy
175 Calories
Protein
8 g
Carbohydrate
19 g
Fat
8 g
Fibre
2.1 g
Sodium
190 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium
14 % / 185 mg
Vitamin C
43 %
Riboflavin
21 %
Niacin
13 %
Selenium
10 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
- Preheat oven to 450°F (230°C).
- To a parchment lined rimmed baking sheet, add strawberries and 1 Tbsp (15 mL) maple syrup; stir until well combined. Spread strawberries into an even layer and roast for 20 minutes, until strawberries begin to brown slightly.
- Meanwhile, to a small bowl, add graham crumbs, walnuts and butter. Stir until well combined. Divide among eight 1/2-cup (125 mL) glass jars, packing crumbs to bottom of jar.
- In a blender or food processor, add ricotta, skyr or Greek yogurt, 1 Tbsp (15 mL) maple syrup, and salt. Blend for 30 seconds, scraping down sides every 10 seconds, until smooth. Divide ricotta and yogurt mixture among the jars. Refrigerate at least 30 minutes to chill.
- To serve, drizzle remaining maple syrup over the ricotta and yogurt mixture; top with the roasted strawberries.
Choosing local, Canadian-produced, minimally processed foods whenever possible is good for you — and good for the planet. This easy homemade dessert checks all those boxes: it’s made with nutritious, whole foods, including Canadian dairy, as well as frozen berries. Choose fresh, local in-season berries and look for frozen berries grown in Canada in the off-season.
For more dietitians’ favourite recipes, visit Dairy Farmers of Canada
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