Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories995.6 kcal (50%)
Total Fat79 g (113%)
Carbs51.5 g (20%)
Sugars34.1 g (38%)
Protein14 g (28%)
Sodium845.8 mg (42%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
For this recipe I used pink biscuits - itās called āBiscuits Rose de Reimsā but you can use any type of biscuits you prefer!
Step 2
Start by blending your biscuits to get a very fine powder.
Step 3
Then add your melted butter and mix everything together.
Step 4
Place the biscuit mixture in the bottom of your glass or jar. With this recipe, you should be able to make 2 or 3 depending on the size of your container.
Step 5
Place in the fridge.
Step 6
For the cream, simply mix together the Philadelphia cream cheese, whipped cream, yogurt, sugar, vanilla and lemon juice.
Step 7
I always prefer to use an electric mixer to make it easier.
Step 8
Place the cream on top of the biscuit mixture and place it back in the fridge.
Step 9
For the strawberry sauce, simply blend fresh strawberries and then strain to remove the seeds.
Step 10
Pour the sauce over the cream and place it back in the fridge.
Step 11
I recommend letting it chill for at least 2 hours before serving for best taste.
Step 12
You can store this cheesecake for 2 or 3 days in the refrigerator if properly covered. Enjoy! :)
Notes
9 liked
0 disliked
Easy
Sweet
Special occasion
Delicious
Go-to
