Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp melted butter

For the Cheesecake Filling:

  • 1 package sugar-free cheesecake pudding mix
  • 2 cups cold milk
  • ½ cup softened cream cheese
  • ½ cup whipped topping
  • 1 tsp vanilla extract

For the Strawberry Topping:

  • 1½ cups fresh strawberries, chopped
  • 1 tbsp sugar-free sweetener (optional)
  • ½ tsp lemon juice

Instructions

  1. Combine graham cracker crumbs and melted butter in a bowl.
  2. Divide the mixture evenly between four small dessert cups and press gently to form the crust.
  3. In a mixing bowl, whisk the sugar-free cheesecake pudding mix with cold milk until thickened.
  4. Add softened cream cheese and vanilla extract. Beat until smooth and creamy.
  5. Gently fold in the whipped topping.
  6. Spoon the cheesecake mixture over the prepared crusts.
  7. In another bowl, combine chopped strawberries, lemon juice, and sugar-free sweetener if desired.
  8. Spoon the strawberry mixture over each cheesecake cup.
  9. Sprinkle extra graham cracker crumbs on top.
  10. Refrigerate for at least 2 hours before serving.

Serving Suggestions

Serve chilled with extra fresh strawberries and a little whipped topping. These individual dessert cups are perfect for summer parties and special occasions.

Tips

  • Use fresh, ripe strawberries for the best flavor.
  • Choose sugar-free pudding and sweetener to keep added sugar low.
  • Use light cream cheese and low-fat milk for a lighter version.
  • Store covered in the refrigerator for up to 3 days.

Note: Sugar-free pudding does not automatically make the entire dessert sugar-free or low-carb. Check the labels of the milk, fruit, crust, and toppings.