Skinny Mini Strawberry Cheesecake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
1/2 cup fat-free cream cheese
02 -
2 tablespoons coconut palm sugar
03 -
1/2 cup low-fat Greek yogurt
04 -
2 teaspoons freshly squeezed lemon juice
→ Strawberry Layer
05 -
1/4 cup no-sugar-added strawberry preserves
06 -
1 cup diced strawberries
→ Crust
07 -
1/3 cup whole almonds
08 -
4 no-sugar-added dates
# Instructions:
01 -
In a medium mixing bowl, combine cream cheese, sugar, yogurt, and lemon juice. Beat with an electric mixer until smooth and sugar is dissolved, approximately 3 minutes. Refrigerate until ready to use.
02 -
In a small bowl, mix strawberry preserves with diced strawberries. Set aside.
03 -
Add almonds to a food processor and pulse until crumb consistency is achieved, ensuring it does not turn into flour. Add dates and pulse until combined.
04 -
Evenly divide half of the almond and date mixture among dessert dishes. Top with half of the cheesecake and yogurt mixture, followed by half of the strawberry mixture. Repeat layers with the remaining portions. Refrigerate for 2 to 3 hours before serving.
# Notes:
01 -
For best results, use fresh strawberries and chill desserts thoroughly before serving.