For an easy dessert, try this nutty graham crust with a strawberry yogurt cheesecake filling featuring siggi’s.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- ¾ cup siggi’s Strawberry Non-Fat Yogurt
- ⅓ cup ground walnuts
- 1 cup graham cracker crumbs
- 1 tablespoon cane sugar
- 4 tablespoons butter, melted
- 6 ounces low-fat cream cheese
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ⅔ cup diced strawberries
Prepare muffin tins by placing thin strips of parchment paper into each cavity of the muffin tins. Mix ground walnuts, graham cracker crumbs, cane sugar and melted butter, and set aside. Using a hand mixer or stand mixer fitted with a large bowl, cream together yogurt, cream cheese, sugar and vanilla extract until creamy and smooth. Fold in strawberries. Place 1 tablespoon crust filling into each mini cupcake cavity and use the back of a spoon to press the mixture down. Repeat with remaining crust filling. Freeze for 15 minutes. Remove from freezer and add 1 tablespoon cheesecake filling to each crust. Place back in the freezer to set for at least 1 hour. Remove cheesecakes from the pan and let sit at room temperature for at least 15 minutes before serving. Serves 24.
Serving size: 1 cheesecake bite
CALORIES 78; TOTAL FAT 5g; SAT. FAT 2g; CHOL. 9mg; SODIUM 51mg; CARB. 7g; FIBER 0g; SUGARS 3g; PROTEIN 2g