Ingredients:

• 300g of chocolate chip cookies
• 3 tbsp melted butter
• 1 tbsp yellow sugar

For the cream:

• 450g of natural cream cheese Arla
• 2 cans of coconut milk 1 cup yellow sugar
• 30g of freeze-dried strawberries, ground to powder
• 1/2 cup of melted coconut oil
• Zest and juice of 1 small lemon
• Fresh strawberries to serve

Method

For the crust:

In a medium-sized bowl, stir in the biscuits, sugar and melted butter until everything is on. Press the mixture to the bottom in a removable way. Chill about 45-60 minutes or freeze for 20-30 minutes until firm.

For the cream:

In a large bowl, whip cream cheese until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl and mix again. Add coconut milk, beating until well combined. Scrape the sides and bottom of the bowl and beat again to make sure everything is well mixed. Slowly beat the sugar until incorporated. Mix the strawberry powder until it turns, then gradually pour in the melted coconut oil, beating well with each addition. Finally, mix in the lemon juice and the zest. Spread the flling evenly over the prepared crust. Top with fresh strawberries and garnish to taste. Refrigerate about 4 hours or overnight.