These little cheesecakes are no-bake. They’re creamy. They’re completely luxurious. And they are lightened up, both in calories and texture, by using low fat vanilla yogurt.
16 ounces fresh strawberries, washed, hulled and diced
6 ounces fresh raspberries, washed and patted dry
1 teaspoon granulated sugar
9 rectangular graham crackers (1 sleeve of crackers), crushed into fine crumbs
4 tablespoons Cabot Unsalted Butter, melted
1 tablespoon granulated sugar
16 ounces Cabot Cream Cheese, softened
½ cup powdered sugar
1 teaspoon fresh lemon juice (just a squeeze)
½ teaspoon vanilla extract
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
To see how to make this recipe, visit Mel’s Kitchen Cafe.
Photo courtesy of Mel Gunnell.