A light, fruity, no-bake cheesecake made with strawberries, crushed pineapple, and strawberry yogurt! A summer treat that you don’t have to feel guilty about!
Because sometimes you just want to eat cheesecake and not feel guilty about it. Or just because it’s absolutely delicious.
Summer is all about light, fresh flavours and juicy fruit.
And bathing suits.
So, really, it’s win-win.
One of my favorite shortcuts, particularly with no-bake desserts, is using whole graham crackers as a base. This works particularly well with a square or rectangular pan, because, well — graham crackers are square or rectangular! After just a few hours in the fridge they soften and become cake-like and there are times I can’t even tell the difference between whole graham crackers and a graham cracker crumb crust.
Another perk is that you don’t have to add the butter or sugar added to most graham cracker crusts!
Then I added a layer of sliced strawberries, because if they’re going to be pushed down as you cut the cheesecake anyways. If you’d rather, feel free to use diced strawberries and stir them in with the pineapple!
Then you simply stir up the cheesecake mixture and pour over top! Garnish with some extra strawberries — or not! — and stick in the fridge to enjoy in a few hours!
Easy peasy so you can get back to the deck-sitting, pool-swimming and lemonade-sipping you really want to be doing!
*Recipe and photos updated from the original
- 15 graham crackers (enough to cover bottom)
- 8-10 strawberries, thinly sliced (enough to cover bottom)
- 8 oz light cream cheese
- 1 cup milk
- 1 box instant vanilla pudding (4 serving size, fat free, sugar free, or regular)
- 1½ cups drained, crushed pineapple (or fresh, finely chopped and drained)
- ¾ cup low-fat strawberry yogurt
- 2 cups light whipped topping, divided
- Line a 9x13" pan with a single layer of graham crackers (left whole, unless you need to break them to fit the pan). Top with a single layer of sliced strawberries.
- In the bowl of a stand mixer, beat cream cheese until smooth and fluffy. Add milk and pudding mix, and beat until smooth, stopping to scrape down the sides if necessary.
- Stir in pineapple and yogurt. Slowly stir in 1 cup of whipped topping.
- Spread in the pan over the strawberries.
- Top with remaining cup of cool whip. Refrigerate at least 6-8 hours so that graham crackers can soften and become cake-like. It can be made ahead and frozen, too.
Adapted from Kraft Canada.