Thursday, February 12, 2015

No-Bake Strawberry Cheesecake with Pretzel Crust


No-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.com

I've mentioned that I come from a family that enjoys cooking. That also includes my younger brother. If fact, he has a "signature" dessert that he is frequently asked to make. It's a recipe for a no-bake strawberry cheesecake that's incredibly delicious, but unfortunately isn't very Weight Watchers friendly. So this recipe is dedicated to him - although he lives 12 hours away and wasn't able to try it, I had him in mind when I made it. 


No-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.comNo-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.com

When I got an incredible deal on a pack of organic strawberries at my local grocery store (59 cents!), because they were marked down for quick sale and needed to be used ASAP, a remake of my brothers favorite desert came to mind. I also had some Greek yogurt pretzels at home which sounded like a tasty idea for a crust. 

No-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.comNo-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.com

No baking required, just be sure to give the cheesecake time to set up. Then enjoy every creamy bite without the guilt.


No-Bake Strawberry Cheesecake with Pretzel Crust
ashleylovestocook.com
Makes 8 servings

No-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.com

Ingredients:
  • 1 c. Vitacost Greek yogurt pretzels (about 15)
  • 1 Tbsp. unsalted butter, melted
  • 4 oz. fat free cream cheese
  • 4 oz. 1/3 less fat cream cheese
  • 1 c. fat free plain Greek yogurt
  • 3 Tbsp. Stevia, divided (or sweetener of choice)
  • 2 Tbsp. Xylitol (or sweetener of choice)
  • 1/4 c. reduced sugar strawberry preserves (I used Trader Joe's brand)
  • 1 c. fresh strawberries, diced
  • extra strawberries for the top (optional)

No-Bake Strawberry Cheesecake with Pretzel Crust || ashleylovestocook.com
Directions:

Place pretzels in a food processor and pulse until finely chopped. Then add melted butter and pulse until combined. Press mixture into the bottom of an 8" spring form pan. Refrigerate while preparing filling.

In a medium bowl, place cream cheese, yogurt, 2 Tbsp. Stevia, and Xylitol. Beat with an electric mixer until smooth. Then add preserves and blend until incorporated. Place strawberries and remaining 1 Tbsp. Stevia in a bowl and slightly mash strawberries. Fold strawberries into cream cheese mixture.  Pour mixture over prepared crust, smoothing top with a spatula. Refrigerate until set, at least 4 hours or overnight.


Adapted from recipe at kraftrecipes.com

Nutrition Facts:
Makes 8 servings  • 1/8 of cheesecake  = 5 Weight Watchers points+
Calories:  160 • Fat: 7 g • Carbs: 19 g • Fiber: 0 g • Protein: 7 g • Sugar: 11 g • Sodium: 200 mg • Cholesterol: 20 mg 

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