Monday, 28 May 2012

Skinny Pretzel-Crust Strawberry Cheesecake


Need I say more?

The only dessert I love more than chocolate would have to be cheesecake. Growing up, I asked for cheesecake at every birthday party. Fresh strawberries pair perfectly with this creamy dessert. The crunchy pretzel crust creates a perfect combination of sweet and salty. Also, this is a very pretty cake, so it is ideal for parties and gatherings.

Topping the cake with sugar-free jello makes it possible to add less cheese, which means less calories, which means you can have more... 1/8th of the cake for less than 100 calories to be exact :)

Skinny Pretzel-Crust Strawberry Cheesecake

(8 BIG servings)


  • 1 cup pretzels (crushed very fine; about 60 sticks)
  • 2 tablespoons sweetener of choice (I used 3g stevia)
  • 3 tablespoons reduced calorie buttery spread (like Becel), melted
  • 1 tablespoon water
  • 8 ounces fat free cream cheese, room temperature
  • 1 cup sweetener of choice (I used 24g Stevia)
  • 1 cup fat free whipped topping, thawed
  • 1/2 teaspoon vanilla extract
  • 1/2 a package (2 servings) sugar-free strawberry flavored jello
  • 1 cup boiling water
  • 1 cup strawberries, sliced thin

  • Preheat oven to 400 degrees F.
  • Add all the crust ingredients together and mix well until combined (I used a food processor). Press into the bottom of an 8-inch pie dish. Bake for 8 min; cool completely.
  • Whisk together boiling water and gelatin, set aside to cool. 
  • Beat together cream cheese, sweetener, whipped topping,  and vanilla until very smooth. Pour into cooled crust and place in the refrigerator. 
  • Once the filling has firmed up a little (about 20 min), place cut strawberries in a circle pattern around the top. Pour jello over the top. Cool in the refrigerator until firm (about 1 1/2-2 hours at least).

(For 1/8th of the pie... a BIG piece)
  • 92 Calories
  • 17g Carbohydrates
    • 3g Sugar
    • 1g Fiber
  •  1g Fat
  • 5g Protein

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