These no-bake portable cheesecakes are rich and creamy and swirled with fresh strawberries and honey for sweetness--perfect for a picnic or a backyard barbecue! We've used some Greek yogurt to lighten up this healthy dessert. Source: EatingWell.com, May 2018

Katie Webster
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir strawberries and 2 tablespoons honey together in a small saucepan. Bring to a simmer over medium heat, stirring often. Cook until the berries are juicy and broken down and the mixture resembles rustic jam, about 10 minutes. Set aside.

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  • Meanwhile, pour half-and-half into a saucepan. Sprinkle gelatin over the half-and-half and let stand until the gelatin is softened, 5 minutes. Place the saucepan over low heat. Stir until the mixture is steaming hot and the gelatin melts into the cream. Remove from the heat and stir in vanilla.

  • Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened. Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.

  • Beat cream cheese and the remaining 6 tablespoons honey with an electric mixer in a large bowl. Add yogurt and beat to combine. Scrape the sides of the bowl and add the gelatin mixture; beat until smooth. Using a silicone spatula, mix in 1/3 cup of the strawberry mixture. Spoon the cream cheese mixture into the jars, dividing evenly. Top each cheesecake with a heaping 1/4 teaspoon of the remaining strawberry mixture.

  • Refrigerate the cheesecakes until set, at least 2 hours.

Tips

To make ahead: Refrigerate cheesecakes for up to 2 days.

Equipment: Ten 4-oz. mason jars

Nutrition Facts

188 calories; 9.5 g total fat; 5.3 g saturated fat; 28 mg cholesterol; 119 mg sodium. 117 mg potassium; 22.3 g carbohydrates; 0.6 g fiber; 18 g sugar; 4.5 g protein; 307 IU vitamin a iu; 11 mg vitamin c; 15 mcg folate; 62 mg calcium; 10 mg magnesium; 14 g added sugar;