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Mini Strawberry Chia Cheesecakes

Mini Strawberry Chia Cheesecakes

Who said Cheesecake can't be healthy?! We certainly didn't! With a base packed full of our Strawberry & Peanut Butter Porridge, Sally Beck has been working hard to perfect these Mini Strawberry Chia Cheesecakes. There's no reason not to whip these up for breakfast tomorrow...!

Strawberry Chia Cheesecakes

Makes 1


  • 55g Strawberry & Peanut Butter Porridge
  • 2 tsp Flax, plus 4 tsp Water
  • 1 tsp Fruit Syrup (or Honey/Agave)
  • 20g Vanilla Protein Powder (optional)
  • 3 tbsp Strawberry Yoghurt (non-dairy if required)
  • 1 tbsp Cream Cheese (non-dairy if required)
  • 1 tbsp Chia Seeds


  1. Combine the Yoghurt, Cream Cheese and 15g Protein Powder and whisk together. Stir in the Chia Seeds and place in the fridge to set overnight.
  2. Mix together the Strawberry & Peanut Butter Porridge with Flax and Water, Syrup and 15g Protein Powder until combined well.
  3. Transfer to a small baking tin and press down firmly into the base. Bake for 10 mins at 160oC. Leave until cool.
  4. Once cool, spoon on the Chia mix and place back in the fridge to firm up (we'd recommend at least 30 minutes). 
  5. Top with strawberries, crunchy peanut butter and a slice of chocolate!

Strawberry & Peanut Butter Porridge

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