Berrylicious Strawberry Crunch Cheesecake Directions:
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Preheat oven to 350°F.
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In a bowl, mix oats, crushed freeze-dried strawberries, maple syrup, cinnamon, and salt.
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Spread the mixture on a parchment-lined baking sheet and bake for 8–10 minutes until golden. Let cool.
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Reserve ⅓ of the mixture for topping. Press the remaining ⅔ into the bottom of a lightly greased 8-inch springform pan to form a crust. Chill to set.
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In a small bowl, sprinkle gelatin over warm water and let bloom for 5 minutes. Heat gently until fully dissolved.
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In a mixing bowl, whisk Greek yogurt with cheesecake pudding mix until smooth.
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Stir in lemon juice and the dissolved gelatin.
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Fold in chopped strawberries until evenly distributed.
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Pour the filling over the chilled crust and smooth the top.
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Sprinkle with the reserved crunch topping.
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Cover and chill in the refrigerator for at least 4 hours or until fully set.
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Slice and serve chilled.
WW Points Calculation:
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1 ½ cups nonfat Greek yogurt: 0 pt
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1 oz sugar-free cheesecake pudding mix: 2 pt
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1 tbsp lemon juice: 0 pt
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1 cup strawberries: 0 pt
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1 ½ tsp gelatin powder: 0 pt
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¾ cup rolled oats: 0 pt
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¼ cup freeze-dried strawberries: 1 pt
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2 tbsp sugar-free maple syrup: 1 pt
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1 tsp light butter: 1 pt
Total Points: 5
Servings: 6
Per Serving: 0.83 point
Nutrition Information:
Calories: 105
Fat: 1.5g
Protein: 10g
Carbohydrates: 13g
Sugar: 4g
Sodium: 90mg
I'm waiting for your comments! Enjoy!
