A deconstructed, no-bake version of classic New York cheesecake that is packed with protein, low in carbs, and bursting with the natural sweetness of strawberries. It transforms simple ingredients into a luxurious, pudding-like bowl, perfect for a breakfast, post-workout snack, or guilt-free treat.
Equipment
- medium-sized mixing bowl
- hand mixer or sturdy whisk
- small bowl
- fork
- microwave-safe bowl
- skewer or butter knife
- serving bowl
- plastic wrap
Ingredients
- 4 oz (113g) full-fat cream cheese, softened to room temperature
- ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
- 2 tbsp powdered sweetener (e.g., erythritol, monk fruit, or powdered sugar)
- ½ tsp vanilla extract
- ½ cup (75g) fresh strawberries, hulled and roughly chopped
- 1 tsp sweetener (or to taste, if your strawberries are very tart)
- 1-2 tbsp water, as needed
- 1-2 fresh strawberries, sliced, for garnish
- 2 tbsp almond flour (Optional, but recommended)
- 1 tbsp melted butter or coconut oil (Optional, but recommended)
- 1 tsp sweetener (Optional, but recommended)
Instructions
- In a medium-sized mixing bowl, ensure your cream cheese is very soft. If it’s cold, microwave it in 10-second intervals until it’s pliable. Using a hand mixer or a sturdy whisk, beat the cream cheese on medium speed until it is completely smooth, light, and free of any lumps (about 2 minutes).
- Add the Greek yogurt, 2 tablespoons of sweetener, and the vanilla extract to the whipped cream cheese.
- Beat the mixture on medium-high speed for another 2-3 minutes, scraping down the sides of the bowl as needed. The mixture should become silky, smooth, and slightly airy. Set aside.
- In a small bowl, combine the almond flour, melted butter, and 1 teaspoon of sweetener. Mix with a fork until the mixture resembles wet sand and starts to clump together.
- For a deeper, nuttier flavor, you can microwave this mixture for 30-60 seconds, stirring halfway, until it becomes fragrant and golden. Let it cool completely before using.
- Place the chopped strawberries in a small, microwave-safe bowl. Sprinkle with the 1 teaspoon of sweetener and mash them lightly with a fork. Let them sit for 5 minutes to release their natural juices.
- Microwave the strawberries on high for 30-45 seconds, or until they are soft and bubbling. You can also do this in a small saucepan on the stovetop over medium heat for 2-3 minutes. Stir in 1 tablespoon of water at a time if it looks too thick. The sauce is ready when it’s thick and syrupy. Let it cool for 5 minutes.
- Spoon the creamy cheesecake mixture into your serving bowl.
- Dollop half of the cooled strawberry sauce over the top of the cheesecake base.
- Using a skewer or the tip of a butter knife, gently swirl the sauce into the cheesecake mixture to create a beautiful marbled effect. Don’t overmix; you want distinct ribbons of strawberry.
- Sprinkle your cooled almond flour “crust” crumble over the top.
- Garnish with the remaining fresh strawberry slices and the rest of the strawberry sauce.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This allows the flavors to meld and the mixture to firm up into a pudding-like consistency.
- Once thoroughly chilled, take your bowl out of the fridge, grab a spoon, and enjoy!
Notes
For an even richer texture, substitute Greek yogurt with heavy whipping cream. Swap strawberries for blueberries, raspberries, blackberries, lemon curd, or caramel sauce. For a dairy-free version, use plant-based cream cheese and thick, unsweetened coconut or soy yogurt. Store in the refrigerator, covered, for up to 3 days. Do not freeze, as the texture will become grainy upon thawing.
Nutrition
Calories: 375 kcal · Total Fat: 31g · Saturated Fat: 17g · Carbohydrates: 9g · Net Carbohydrates: 6g · Fiber: 3g · Sugars: 4g · Protein: 12g
