Make This Stunning Strawberry Crunch Cheesecake for Any Occasion

Craving a rich,This Strawberry Crunch Cheesecake is a decadent treat you won’t believe is low in points! With a luscious cheesecake filling, a crunchy strawberry topping, and a lightened-up crust, it’s perfect for satisfying your sweet tooth while sticking to your goals.

Ingredients

For the Crust:

• 1 1/4 cups graham cracker crumbs (or reduced-fat graham crackers, crushed)
• 3 tbsp unsalted light butter, melted
• 1 tbsp granulated sugar substitute (e.g., erythritol or monk fruit)

For the Cheesecake Filling:

• 16 oz fat-free cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/3 cup granulated sugar substitute
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1/4 cup unsweetened almond milk

For the Strawberry Crunch Topping:

• 1/2 cup freeze-dried strawberries, crushed
• 1/4 cup reduced-fat vanilla wafer crumbs
• 2 tbsp light butter, melted

Optional Garnish:

• Fresh strawberries
• Light whipped topping

Instructions

Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly spray the sides with nonstick cooking spray.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar substitute. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8 minutes, then set aside to cool.

Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar substitute until smooth and creamy.
2. Add the Greek yogurt, eggs, vanilla extract, cornstarch, and almond milk. Beat until well combined and smooth.
3. Pour the cheesecake mixture over the cooled crust and spread evenly.

Bake the Cheesecake

1. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan (this water bath prevents cracks).
2. Bake the cheesecake for 50–60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes.
4. Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Strawberry Crunch Topping

1. In a small bowl, mix the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter until combined.
2. Sprinkle the topping evenly over the chilled cheesecake.

Serve and Enjoy

1. Gently release the cheesecake from the springform pan.
2. Garnish with fresh strawberries and a dollop of light whipped topping, if desired. Slice into 12 pieces and serve.

Nutritional Information

(Per Serving)

• Calories: ~150
• Protein: 8g
• Carbohydrates: 12g
• Fat: 6g
• Fiber: 1g
• WW Points: ~4–5 (depending on ingredients and plan)

Why You’ll Love This Recipe

1. Low in Points: Made with lighter ingredients, this dessert satisfies your cheesecake cravings without overloading your daily points.
2. Irresistible Crunch: The strawberry crunch topping adds the perfect balance of texture and sweetness.
3. Perfect for Any Occasion: Whether it’s a dinner party or a weeknight treat, this cheesecake is always a hit.

Tips for Success

1. Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
2. Water Bath Essentials: Don’t skip the water bath! It helps the cheesecake cook evenly and prevents cracking.
3. Plan Ahead: For best results, make the cheesecake a day in advance to give it ample time to set.

Serving Suggestions

• Pair this cheesecake with a cup of black coffee or unsweetened iced tea for a delightful dessert experience.
• For an extra touch of elegance, drizzle with a light sugar-free strawberry syrup.

This Strawberry Crunch Cheesecake is proof that you can enjoy decadent desserts while staying on track with your goals. With its creamy filling, crunchy topping, and sweet strawberry flavor, it’s sure to become a favorite. Give this recipe a try—you won’t be disappointed!