• 16 ounces strawberries *diced into small pieces & divided
  • 2 – 8oz bars reduced fat cream cheese
  •  cup 0% fat Greek yogurt
  • ¼ cup sugar *sub monk fruit sweetener for keto, see note below
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¾ teaspoon pure vanilla extract
  • ¾ cup heavy cream

Optional toppings:

  • Whipped cream
  • Crumbled graham crackers *if not making gluten free
  • Diced strawberries
  • Strawberry jam or puree


  1. Dice 16 ounces of strawberries into small pieces.
  2. Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).
  3. Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).
  4. Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.
  5. Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.
  6. Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.
  7. Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).
  8. Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.
  9. Once chilled, add desired toppings and enjoy!


Serving: 1jar (all values approximate, whipped cream topping not included) | Sugar: 8.2g | Fiber: 0.9g | Calories: 210kcal | Fat: 15.7g | Protein: 4.3g | Carbohydrates: 10.7g

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