Strawberry 'Cheesecake' Desserts

My little Strawberry 'cheesecake' desserts are only 4pp/approx.220kcal each.


If you want a crunchy base, you will need to prepare these and eat them straight away. If you are happy with a creamier, chewy base, they can be made in advance. 


You Will Need: (Per serving)

1 packet of 2 WeightWatchers Cookies

(Ginger/Lemon or Cinnamon/Sultana work best for me. You could use Choc Chip ones if you prefer)

1/2 a Banana

1 -2 Strawberries

35g Lightest/Extra Light Philadelphia

1-2 Teaspoons Candarel Granular Sweetener

1 Teaspoon Vanilla Extract/Essence

1 tablespoon Total 0% Fat Free Greek Yoghurt

Lemon Zest


Leave the cookies sealed in their packaging. Break them up a little, then crush with the back of a spoon until you have various sizes of biscuit crumbs.

Mash half a banana.

Tip the biscuit crumbs on top of the banana and mix together. The banana acts as a binder to bring the 'cheesecake' base together, making a fantastic alternative to high fat butter, which is traditionally used.

Once mixed, dollop into the base of an individual ramekin dish. Flatten to make the base of the dessert.

Slice the strawberries and arrange in circle on top of the banana/biscuit base. Overlap to give some height to the dessert.

Mix the Philadelphia with the artificial sweetener.

Add the vanilla extract.

I use this brand because it's syrupy and has authentic vanilla pod seeds floating in it, so adds a natural, pungent vanilla flavour.

Blend together. Add a tablespoon of 0% fat Greek yoghurt. This 'bulks' out the topping but keeps the ingredients as low fat as possible.

Pop the creamy, cheesy, vanilla topping onto the dessert. Spread evenly with a knife, being careful not to dislodge the strawberries.

I like to see a hint of 'what lies beneath' this case, beautiful, fresh strawberries...a hint of what's to come.

Finally, sprinkle with a few strands of fragrant, freshly-zested lemon rind.

If not devouring immediately, chill in the fridge until needed.