MAKES
15
ACTIVE TIME
20 min.
TOTAL TIME
4 hr. 40 min. Includes four hours chill time
INGREDIENTS
For the Crust:
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 Tbsp sugar
For the Filling:
2 (8-oz) packages 1/3 less-fat cream cheese
⅔ cup sugar
1 Tbsp cornstarch
½ cup seedless strawberry jam
¼ tsp salt
1 tsp vanilla
5 drops red food coloring
2 eggs
2 (5.3-oz) containers strawberry Greek yogurt
Topping :
1 cup fat-free whipped cream or whipped topping
15 strawberries
DIRECTIONS
For the Crust:
Preheat oven to 325 degrees. Place foil liners in standard size muffin/cupcake pans.
Combine graham cracker crumbs, melted butter, and sugar. Press 1 Tbsp of the mixture into each liner.
For the Filling:
Beat cream cheese with cornstarch, sugar, and salt until light and fluffy. Add strawberry jam, vanilla, and food coloring. Mix until combined. Add eggs one at a time mixing well after each addition. Mix in Greek yogurt.
Pour cheesecake mixture over crusts. Fill each liner nearly to the top. Bake for 20-22 minutes until the edges are set but the center remains wobbly.
Cool in pans for 30 minutes. Remove to wire rack. Cool completely. Chill at least four hours before serving. Top with light whipped cream and Strawberries.
COOK’S NOTE
You should allow all of your ingredients to come to room temperature before preparing cheesecake batter.
Bron: By LAURIE FARMER
Magda Helberg
