No-bake strawberry cheesecake cups
20 min · 10 g protein · 116 cals / serving
Little glasses of creamy, tangy vanilla cheesecake filling layered with juicy strawberries in their own quick syrup and topped with crunchy graham crumbs, so every spoon gets cream, fruit and crunch. No oven, no water bath, no cracks: just whisk, layer and chill.
Ingredients
Strawberries
- 3 cups strawberries, hulled and diced
- to taste stevia
- 1 tsp lemon juice
Cheesecake filling
- 4 oz fat free cream cheese, softened
- 1 oz light cream cheese, softened
- 1 1/4 cups skyr, or thick nonfat Greek yogurt
- to taste stevia, about as sweet as 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Crumb
- 2 full sheets graham crackers, crushed to crumbs
Steps
- Mash a third of the strawberries with a fork, then stir in the rest with the sweetener and lemon juice and leave for 10 minutes, until glossy and juicy.
- Beat the two cream cheeses together until completely smooth, then beat in the skyr, sweetener, vanilla and lemon zest until thick and fluffy.
- Layer in six small glasses or jars: a spoonful of crumbs, a layer of filling, a spoonful of strawberries with their syrup, then more filling. Finish with strawberries and the rest of the crumbs on top.
- Chill for at least 1 hour so the filling firms up, or up to a day; add the top crumbs just before serving if you make them far ahead, so they stay crisp.
Good to know
Why beat the cream cheeses first?
Cold cream cheese stays lumpy once skyr goes in. Beating it alone until soft and smooth is the one step that makes the filling silky.
Other fruit?
Blueberries, raspberries, sliced peaches or a mix all work. Frozen berries, thawed, give even more syrup.
Outside the US?
Digestive biscuits (UK) or Marie or digestive-style biscuits do the same job as graham crackers: about 2 biscuits. It's about the same score.
Per
- Calories
- 74
- Protein
- (35%)
- 6 g
- Fat
- (17%)
- 1 g
- Carbohydrates
- (49%)
- 9 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 135 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 695 kcal goes into the pot and 945 g of ingredients comes out as about 940 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.