Ingredients:
- 8 oz (225g) reduced-fat cream cheese
- 1/4 cup (60g) non-fat Greek yogurt
- 1/4 cup (60ml) unsweetened almond milk (or any milk of your choice)
- 1/4 cup (60ml) sugar-free maple syrup or sweetener of your choice
- 1 tsp vanilla extract
- 1 cup (240g) fresh or frozen cherries (pitted and halved)
- 1 tbsp cornstarch
- 1 tbsp water
- 6 low-fat graham crackers, crushed
- Optional toppings: additional fresh cherries, mint leaves, or a drizzle of chocolate sauce (be mindful of the additional points if you’re following WW)
Instructions:
- Prepare Cherry Sauce:
- In a small saucepan, combine the cherries, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the cherries release their juices. This should take about 5-7 minutes.
- Remove from heat and let it cool.
- Prepare Cheesecake Filling:
- In a medium-sized bowl, beat the cream cheese until smooth.
- Add in the Greek yogurt, almond milk, maple syrup, and vanilla extract. Mix until well combined and creamy.
- Assemble the Jars:
- Take 4 small jars or glasses.
- Layer the bottom with a portion of the crushed graham crackers.
- Add a layer of the cream cheese mixture.
- Spoon some of the cherry sauce over the cream cheese layer.
- Repeat the layers, finishing with a dollop of cherry sauce on top.
- Chill:
- Place the jars in the refrigerator for at least 2 hours, or until well-chilled.
- Serve:
- When ready to serve, you can optionally garnish with extra fresh cherries, mint leaves, or a drizzle of chocolate sauce.
