Strawberry Cheesecake Yogurt Crunch Pots

Ingredients

Crunch

• ½ cup (45 g) rolled oats
• 2 tbsp (15 g) sliced almonds, roughly chopped
• 2 tsp (14 g) maple syrup
• 1 tsp (5 g) olive oil
• ¼ tsp (0.5 g) ground cinnamon

Cheesecake layers

• 3 cups (680 g) plain nonfat Greek yogurt, divided
• ¼ cup (60 g) reduced-fat cream cheese, softened
• 1 tbsp (21 g) maple syrup
• 1 tsp (4 g) vanilla extract
• 1 tsp (5 g) lemon juice
• 2 cups (300 g) hulled strawberries, divided

Estimated nutrition per serving

255 calories · 22 g protein · 28 g carbs · 7 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 snack pots.

Equipment

Small sheet pan, blender or food processor, four 250–300 mL jars

Allergens and ingredient notes: Milk, almonds; oats may contain gluten. Reduced-fat cream cheese and yogurt brands affect the estimate. These are snack portions rather than a complete meal.

Step by step

1. Heat oven to 350°F (175°C). Mix oats, almonds, their 2 tsp maple syrup, olive oil, and cinnamon. Spread on a parchment-lined pan. Bake 10–12 minutes, stirring halfway, until fragrant and lightly golden. Cool completely; the crumbs crisp as they cool.
2. Blend 1 cup (225 g) of the yogurt with the cream cheese, the separate 1 tbsp maple syrup, vanilla, and lemon juice until smooth. Transfer to a bowl.
3. Blend the remaining yogurt, about 455 g, with 200 g of the strawberries until pink and thick. Dice the remaining 100 g strawberries for the topping.
4. Cover both yogurt mixtures and chill 30 minutes. At serving, divide half the strawberry yogurt among 4 jars, add half the cooled crunch divided among them, then the vanilla cheesecake mixture and remaining strawberry yogurt.
5. Just before eating, divide the diced strawberries and remaining half of the oat-almond crunch over the pots. One serving is a full pot with one quarter of the topping.

The Devotti twist: Two distinct yogurt layers mimic a berry cheesecake slice, while freshly toasted oat-almond crumbs supply the crust-like contrast.

Make ahead and storage

Refrigerate covered yogurt mixtures and strawberries for up to 3 days. Store cooled crunch airtight at room temperature for up to 3 days; assemble layers only at serving to keep the crumbs crisp.