These are absolutely incredible!! The perfect low calorie, low point Summer dessert!
Classic Strawberry Cheesecake with a fresh strawberry compote makes this delish!!
Full recipe in video below
RECIPE:
for the crust:
12 graham crackers
¼ cup sugar substitute (I used Lakanto)
½ cup light butter melted
OR USE A GRAHAM CRACKER CRUST
for the cheesecake filling:
16 oz. plain cream cheese room temperature- 1/3 less fat
¼ cup nonfat Greek yogurt
1 egg
3 tablespoon sugar substitute (I used Lakanto)
1 ½ teaspoon vanilla extract
for the strawberry topping:
1 cup strawberries chopped
1 tablespoon sugar substitute (I used Lakanto)
1 tablespoon lemon juice
Preheat oven to 350° and line an 8x8 baking dish with parchment paper; set aside.
For the crust: Add graham crackers and sugar to your food processor and pulse for 20 seconds. Then, add the melted butter in through the top and continue pulsing until combined. Transfer the mixture to the prepared baking pan and use your hands to press the crust down into the pan.
For the strawberry topping: Next, add the strawberries, sugar and lemon juice to a small saucepan and bring them to a boil. Then, reduce heat to a simmer and simmer for 5-10 minutes, using a wooden spoon to help break down the strawberries; set aside to cool a bit.
For the cheesecake layer: Add the cream cheese, yogurt, egg, sugar, and vanilla to a large bowl and mix with a hand or stand mixer until smooth.
Scoop the cheesecake mixture out onto the graham cracker crust and smooth it out. Then, use a small spoon to dollop HALF of the strawberry compote overtop and swirl it around (NOTE: start with half, then add more if you'd like).
Place the pan in the oven and bake the bars for 30 minutes. Remove them from the oven and wait 15 minutes before transferring them to the refrigerator for at least 1 hour to allow them to cool completely. Slice and enjoy!
16 Bars:
121 Calories
7g Fat
9g Carbs
3g Protein
Recipe inspiration from the almondeater.com
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