We love these lower-fat strawberry cheesecake pots, made by Kirstie Allsopp. Kirstie makes these pots of strawberry cheesecake with with fresh strawberries, digestive biscuits and fat-free Greek yoghurt mixed with a little lemon for extra refreshing flavour. This is a great recipe to use up slightly stale digestive biscuits. These little cheesecake pots work to serve to your kids, even the fruit-phobic, and to friends for a guilt-free treat.
Watch how to make Strawberry cheesecake pots
- 75g light digestive biscuits
- 200g light condensed milk
- zest and juice of 1 lemon
- 1tsp vanilla extract
- 150g extra light cream cheese
- 150g tub 0% fat Greek yogurt
- 250g fresh strawberries
- 3tbsp strawberry jam
Crumble 75g light digestive biscuits into a bowl. Divide the crumbs between 6 wine glasses or small tumblers.
Place 200g light condensed milk into a bowl and add the zest and juice of 1 lemon and 1tsp vanilla extract (optional). Stir together until the mixture has thickened.
Whisk 150g extra light cream cheese and 150g tub fat-free Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk. Don’t over beat the mixture. Spoon this creamy mixture over the biscuits.
Chill for at least 30 minutes to 1 hour.
Chop 250g fresh strawberries, mix with 3tbsp strawberry jam and top the cheesecakes with the fruit to serve.
Top tip for making Strawberry cheesecake pots
You can add raspberries and blueberries to this dessert if you want some more variety.