Strawberry Crunch Cheesecake Cups Directions:
- In a medium bowl, mix the crushed whole wheat graham crackers, chopped freeze-dried strawberries, and I Can't Believe It's Not Butter!® Light until well combined. Press the mixture into the bottom of each cup to form a base.
- In a large mixing bowl, beat the softened Philadelphia 1/3 Less Fat, Swerve Powdered, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the Fat-Free Cool Whip until stiff peaks form. Gently fold the whipped topping into the cream cheese mixture until fully combined.
- Fold in the diced fresh strawberries into the cheesecake mixture.
- Spoon the cheesecake mixture over the graham cracker base in each cup, smoothing the tops with a spatula.
- Refrigerate the cups for at least 2 hours, or until set.
- Before serving, garnish with additional crushed whole wheat graham crackers and freeze-dried strawberries for an extra crunch.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole Wheat Graham Crackers (1 cup): 6 points
- Chopped Freeze-Dried Strawberries (1/2 cup): 2 points
- I Can't Believe It's Not Butter!® Light (1/4 cup): 2 points
- Philadelphia 1/3 Less Fat (12 oz): 12 points
- Swerve Powdered (1 cup): 0 points
- Vanilla Extract (1 tsp): 0 points
- Fat-Free Cool Whip (1 cup): 2 points
- Fresh Strawberries (1 cup): 0 points
Total Points: 24 points for the entire recipe
Portions: 8 (assuming 1 cup per serving)
Points per serving: 3 points
Nutritional Values:
Nutrition Facts (approximate per serving):
- Calories: 215 kcal
- Fat: 16 g
- Carbohydrates: 15 g
- Protein: 4 g
I await your comments! Enjoy!
