🍓 For the Strawberry Layer:
1 cup fresh strawberries, chopped
1 tsp lemon juice
1–2 tsp sweetener (optional)
🍪 For the Crust Layer:
4 full sheets low-fat graham crackers, crushed (or sugar-free digestive biscuits)
2 tbsp light butter or unsweetened applesauce (for binding)
🫙 Optional Garnish:
A dollop of light whipped cream
Mint leaves
Extra strawberry slices
👩🍳 Instructions: Step-by-Step
Step 1: Prepare the Strawberry Compote
In a small saucepan, add the chopped strawberries, lemon juice, and optional sweetener.
Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries soften and release their juices.
Mash slightly with a fork for a chunky texture or blend for a smooth purée.
Let the compote cool completely before layering.
✅ Tip: You can skip cooking and use fresh strawberries if you prefer a raw fruit layer.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the fat-free cream cheese until smooth and creamy.
Add the Greek yogurt, vanilla extract, and sweetener.
Mix well using a hand mixer or whisk until fully combined and fluffy.
✅ Taste and adjust the sweetness as needed. Remember, the strawberries will also add sweetness.
Step 3: Create the Crust Layer
Step 3: Create the Crust Layer
In a bowl, mix the crushed graham crackers with light butter or applesauce until the texture is slightly moist and holds when pressed.
Divide the crust mixture evenly among six small jars (like 4-oz mason jars or ramekins), pressing lightly into the bottom.
Step 4: Layer the Jars
First layer: Add about 1–2 tablespoons of the graham cracker crust to the bottom of each jar.
Second layer: Spoon or pipe the cheesecake mixture over the crust. Smooth the top.
Third layer: Add 1–2 tablespoons of strawberry compote on top of the cheesecake layer.
Optional: Add another thin layer of cheesecake or compote, depending on your jar size.
