Ingredients
1 cup plain Greek yogurt
2 tablespoons cream cheese, softened
1–2 tablespoons powdered erythritol or stevia (or sweetener of choice)
½ teaspoon vanilla extract
1 cup fresh strawberries, washed, hulled, and sliced
2 tablespoons graham cracker crumbs
Optional toppings: chopped nuts, honey drizzle, mint sprig
Instructions
1. In a small mixing bowl, combine plain Greek yogurt, softened cream cheese, powdered erythritol (or sweetener), and vanilla extract. Whisk until smooth and creamy, with no lumps.
2. Take a serving bowl or glass. Spoon about half of the graham cracker crumbs into the bottom to create the ‘crust’ layer.
3. Carefully spoon half of the creamy yogurt mixture over the crumbs. Gently spread to form an even layer.
4. Arrange half of the sliced strawberries over the yogurt mixture.
5. Add the remaining graham cracker crumbs as a second layer, then spoon the rest of the cheesecake mixture on top.
6. Top with remaining strawberry slices. Optionally, add a mint sprig or drizzle of honey. Serve immediately.
Notes
For best flavor, use ripe strawberries. Soften cream cheese to avoid lumps. Adjust sweetness to taste. Chill for 15-30 minutes for a firmer texture. Can be made ahead: prepare yogurt mixture up to 24 hours in advance, store crumbs separately, and assemble before serving. Not suitable for freezing. To make dairy-free, use unsweetened plant-based yogurt and dairy-free cream cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-bake, Layering
- Cuisine: American
- Diet: Vegetarian (can be made dairy-free with substitutions)
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg