The sight of all these lovely Quebec strawberries and raspberries gave us the urge to make these little Müska Natural cheesecake verrines. SUPER EASY and so delicious!


For the crust:

For the cream cheese and yogurt:

  • 1 cup vanilla Greek yogurt
  • 3/4 cup cream cheese
  • 3 tbsp. maple syrup
  • 1/2 tsp. vanilla extract

For the strawberry and raspberry compote:

  • 1 1/2 cups sliced strawberries
  • 1 cup raspberries
  • 2 tbsp. maple syrup


Preheat oven to 350 F.

For the crumble:

  1. Mix all the dry ingredients together and add the butter until crumbly.
  2. Using your fingers, spread the mixture on a cookie sheet and press lightly.
  3. Bake for about 10 minutes until golden brown.
  4. Set aside.

Yogurt and cheese mixture:

  1. In a bowl, combine all the ingredients and whisk until creamy.
  2. Strawberry and raspberry compote:
  3. Place the fruit in a microwave-safe bowl with maple syrup and heat for about one minute.
  4. Let cool.

Assemble the verrines:

  1. Spread 1/3 of the compote mixture along the bottom of the verrines.
  2. Add 1/4 of the crumble. Add the yogurt mixture.
  3. Finish with a little compote and top with crumble.
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