Description
A delightful low-calorie, no-bake cheesecake perfect for one that combines a crunchy graham cracker crust with a creamy filling and fresh fruit.
Ingredients
- 1/2 sheet graham cracker
- 1 individual container of nonfat vanilla Greek yogurt (5.3 oz)
- 1 tablespoon sugar-free Jello cheesecake pudding mix (about 8 g)
- 1/2 teaspoon sweetener, divided (such as Swerve or Splenda)
- 3 strawberries, diced
Instructions
- Start by making the graham cracker crust. Place the graham cracker half sheet into a small plastic bag, seal it, and crush it into fine crumbs.
- Add 1/4 teaspoon of your chosen sweetener to the bag and shake to mix the ingredients thoroughly.
- Combine the sugar-free cheesecake pudding mix with the vanilla Greek yogurt in a small bowl and stir until smooth.
- Prepare the topping by dicing the strawberries and stirring them with the remaining 1/4 teaspoon of sweetener.
- Assemble your cheesecake by spreading the graham cracker crumbs at the bottom of an 8 oz jar, pressing them down gently.
- Add the thick cheesecake layer, pressing it down into the crumbs, and finish by topping with the sweetened strawberries.
- Chill in the refrigerator for at least 30 minutes or enjoy immediately.
Notes
Feel free to adjust sweetness and use your favorite fruit for topping. Allow enough chilling time for best results.
