Why settle for a processed snack bar when you can whip up a fresh, keto-friendly cheesecake in your food processor in under ten minutes? Recipe is from Arash Hashemi of Shred Happens.
Deconstructed Strawberry Cheesecake
A high-protein, low-carb take on cheesecake that uses a base of Greek yogurt and whipped cream cheese for a silky texture without the heavy bake time.
Servings: 4
Calories: 200kcal
Ingredients
- 3 cups Plain Greek Yogurt 0% fat recommended
- 8 tbsp Whipped Cream Cheese
- 1/3 cup Powdered Monkfruit sweetener
- 1/2 Lemon zested and juiced
- 2 splashes Vanilla Extract
- 1/2 cup Fresh Strawberries thinly sliced
- 1 serving Low-carb Cinnamon Crackers crushed
- 1 tbsp Toasted coconut flakes optional
Instructions
- Blend the Base: In a food processor (preferred) or a large bowl, combine the Greek yogurt, whipped cream cheese, monkfruit, lemon juice, zest, and vanilla. Process until completely smooth and aerated.
- Prep the Toppings: Slice your strawberries into thin rounds and crush your low-carb crackers into a coarse crumble.
- Assemble: Spread the cheesecake mixture into a rectangular dish or individual meal-prep containers. Top with the crushed crackers and sliced strawberries. Optionally, add coconut.
- Set: Place in the refrigerator for at least 2 hours. This allows the flavors to meld and the texture to firm up slightly.
- Serve: Slice into 4 equal portions and enjoy chilled.
Notes
Estimated Macros (Per Serving)
Based on 1/4 of the total recipe using 0% Greek Yogurt and Low-Carb Crackers.| Nutrient | Amount |
| Calories | 200 kcal |
| Protein | 20g |
| Fat | 7g |
| Net Carbs | 9g |
| Fiber | 2g |
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