No-Bake Strawberry Cheesecake Jars
Homemade strawberry compote and whipped heavy cream folded into a no-bake cheesecake mixture spiced with ground cardamom and flavored with pure vanilla extract!
Servings: 10 cheesecake jars
Calories: 210kcal
Equipment
- Qty eight: 4 ounce jars (see recipe note below)
Ingredients
- 16 ounces strawberries *diced into small pieces & divided
- 2 - 8oz bars reduced fat cream cheese
- ⅓ cup 0% fat Greek yogurt
- ¼ cup sugar *sub monk fruit sweetener for keto, see note below
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¾ teaspoon pure vanilla extract
- ¾ cup heavy cream
Optional toppings:
- Whipped cream
- Crumbled graham crackers *if not making gluten free
- Diced strawberries
- Strawberry jam or puree
Recipe notes:
4 oz jars: these are the jars I use! I got them from Amazon. They are cute and so perfect for this recipe! Sugar or monk fruit sweetener: if you use monk fruit sweetener instead of regular white sugar, each cheesecake jar will have approximately 192 calories and 5 net carbs!Instructions
- Dice 16 ounces of strawberries into small pieces.
- Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).
- Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).
- Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.
- Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.
- Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.
- Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).
- Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.
- Once chilled, add desired toppings and enjoy!
Video
Nutrition
Serving: 1jar (all values approximate, whipped cream topping not included) | Sugar: 8.2g | Fiber: 0.9g | Calories: 210kcal | Fat: 15.7g | Protein: 4.3g | Carbohydrates: 10.7g