No Bake Mini Strawberry Cheesecakes
Now there is a guilt free way to enjoy cheesecake that cuts calories but keeps each bite silky and moist. No Bake Mini Strawberry Cheesecakes are low fat, using less calorie cream cheese and Greek yogurt for extra protein. Each mini cheesecake fits nicely in a muffin tin to make portion control easy. With this healthy dessert idea, each bite is light and fluffy so it's okay to have two!
Notes
Be sure to combine the cream cheese and Greek yogurt in advance of dissolving the Jello since you’ll want to add the dissolved Jello immediately to the mix before it starts to set up. This recipe works well with other flavors of Jello so feel free to change it up to suit your own tastes. If you're not following a gluten free diet, substitute regular shortbread cookies in the crust.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
Watch this cooking video to see exactly how Anne makes this no bake dessert recipe:
Makes12 Mini Cheesecakes
Preparation Time15 min
Chilling Time6 hr
Cooking Time2 min
Ingredients
- 16 ounces light cream cheese, softened
- 7 ounces low fat Greek yogurt
- 1 package (3 ounces) strawberry Jello
- 1/3 cup water
- 5 ounces gluten free shortbread cookies
- 4 ounces butter, melted
Instructions
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Line a cupcake tin with 12 paper liners
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Place the cookies into a Ziploc bag and crush them with a rolling pin until you have them as fine as you can get them. Stir the crumbs together with the melted butter until you have a damp sandy texture.
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Add a heaping tablespoon of the crust mixture to each of the paper liners and using either the back of a spoon or a small flat bottomed glass to press the crust mixture firmly onto the bottom and slightly up the sides of each cupcake liner then refrigerate to set as you work on the cheesecake batter.
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In a large bowl beat together the softened cream cheese and Greek yogurt until it’s well blended and lump free.
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To dissolve the Jello, bring 1/3 cup of water to a boil then turn off the heat and stir in the entire package of Jello mixing for about 2 minutes or until the gelatin is completely dissolved.
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Add the strawberry gelatin mixture to the cream cheese mixture and mix until the cheesecake batter has a uniform pink color.
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Evenly divide the mixture among the twelve liners then use the back of a spoon to gently smooth out the tops.
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Cover the pan with plastic wrap and refrigerate for at least 4 to 6 hours but overnight is even better.
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Garnish with fresh strawberries and whipped cream or chocolate ganache before serving if you want.
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