Macro-Friendly Strawberry Cheesecake

Ingredients

• 1 Vanilla Triple Zero Oikos yogurt cup (150g cup)
• 4 g Sugar-free cheesecake pudding mix (dry mix)
• 60 g Strawberries (diced)
• 10 Vanilla wafers (such as Nilla Wafers)
• 16 g Cool Whip (thawed)
• 10 g Natural strawberry jam

Steps

1. 1

   In a small bowl or the yogurt container itself, mix the 4g of sugar-free cheesecake pudding mix into the 150g vanilla Oikos yogurt until the texture is completely smooth.

2. 2

   Dice 60g of fresh strawberries into small, bite-sized pieces.

3. 3

   In a clean container or glass, begin layering the dessert by adding half of the yogurt mixture.

4. 4

   Add a layer of 5 vanilla wafers on top of the yogurt.

5. 5

   Add half of the diced strawberries over the wafers.

6. 6

   Spread 8g (half) of the Cool Whip over the strawberry layer.

7. 7

   Spoon the 10g of strawberry jam on top and spread it evenly to create a fruit layer.

8. 8

   Repeat the layers with the remaining yogurt, vanilla wafers, strawberries, and Cool Whip.

9. 9

   Cover and refrigerate for 1–2 hours. This step is essential to allow the vanilla wafers to soften and achieve a cake-like texture.

Notes

For the best results, do not skip the refrigeration time; it transforms the crunchy wafers into a soft, cheesecake-crust consistency. You can use sugar-free jelly or jam to further reduce calories if desired.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• no-cook
• meal prep
• cheesecake
• strawberry
• vegetarian