Strawberry Cheesecake Slice
We’ve re-created this recipe from the amazing Fitwaffle Kitchen. We absolutely love her delicious bakes, but we’re not so keen on our toddler bouncing off the walls from all the sugar 😅 So here’s our Lil' Foodee twist — same indulgent vibe, just a little friendlier for little foodies.
Strawberry Cheesecake Slice (No-Bake, Toddler-Friendly)
Lower sugar, fridge-set cheesecake bars with an oat–date base. Easy to make, and perfect served cold from the fridge.
What you need
- Food processor
- Mixing bowl + hand mixer
- Spatula + spoon
- Lined square tin
- Paper towel (for drying strawberries)
Ingredients
Base
- 1 cup rolled oats
- 8 medjool dates, soaked 10 mins in warm water, then drained
- 2 tbsp coconut oil, melted
Filling
- 250 g cream cheese, full-fat for best set
- 125 g thick Greek yoghurt (about ½ cup)
- 2 tbsp maple syrup or mashed ripe banana (natural sweetness)
- 1 tsp vanilla extract
- ½ cup finely chopped strawberries, patted dry on paper towel
- Extra strawberry slices, to decorate
Directions
Make the base
Blend oats, dates and coconut oil in a food processor until a sticky dough forms.
Press firmly into a lined square tin. Chill in the fridge while you make the filling.
Mix the filling
Beat cream cheese until smooth. Add yoghurt, maple syrup/banana and vanilla, then beat again until creamy.
Fold in the chopped strawberries gently.
Assemble
Spread filling evenly over the chilled base. Smooth the top with a spatula.
Chill
Chill overnight to set properly.
Finish & serve
Add strawberries on top. Slice into toddler-friendly squares (2–3 cm). Serve cold, straight from the fridge.
Storage
- Fridge: 3–4 days in an airtight container
- Freeze (undecorated) up to 1 month; thaw in the fridge
Allergy swaps
- Dairy-free: dairy-free cream cheese + coconut yoghurt (set will be softer)
- Gluten-free: use certified GF oats
- No added sugar: use ripe banana instead of maple
Make it pink
For a natural pink tint, whisk in 1–2 tsp freeze-dried strawberry powder or a little strawberry purée.