Ingredients
- 4 ounces cream cheese
- softened
- 14 cup heavy whipping cream
- 14 cup Greek yogurt or 14 cup sour cream
- 12 teaspoon vanilla extract
- artificial sweetener (equivalent to 1/4 cup sugar)
- 6 strawberries
- chopped
- 12 cup chopped pecans
Instructions
- In medium bowl, blend cream cheese at low-speed until smooth.
- Add cream, yogurt, vanilla and sweetener and blend until thick and smooth.
- Add strawberries and blend until the strawberries have released some of their juice and colored the batter pink.
- Taste for sweetness and adjust if needed.
- Divide chopped nuts into each of 4 6-ounce ramekins.
- Using an ice cream scoop, divide cheesecake batter among ramekins (around 1/3 of a cup).
- Serve immediately or refrigerate for 1 hour for thicker texture.
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