Strawberry Cheesecake With Chocolate Cookie Crust Recipe


Difficulty LevelEasyHealth IndexHealthy


 Plain non fat yogurt8 Cup (128 tbs)
 Egg whites5
 Nonfat chocolate cookies1 1⁄2 Cup (24 tbs)
 Strawberry preserves1⁄4 Cup (4 tbs) (All-Fruit)
 Honey1 Cup (16 tbs)
 Sliced strawberries1 Cup (16 tbs) (Fresh Or Frozen)
 Vanilla extract2 Teaspoon
 Arrowroot4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3365 Calories from Fat 8

% Daily Value*

Total Fat 0.84 g1.3%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 39.8 mg

Sodium 3146 mg131.1%

Total Carbohydrates 739 g246.3%

Dietary Fiber 4.5 g17.9%

Sugars 501.1 g

Protein 131 g262.5%

Vitamin A 7.4% Vitamin C 203.5%

Calcium 86.9% Iron 324.9%

*Based on a 2000 Calorie diet


1. Line a large strainer with coffee filters or several layers of clean, dry cheesecloth.
2. Spoon in yogurt and place over large bowl.
3. Refrigerate for 24 hours. Discard liquid in bowl.
4. Preheat oven to 300 degrees.
5. Place cookies in a blender or food processor and grind crumbs until very fine. Moisten crumbs slightly and press over the bottom of a 10-inch springform pan.
6 Beat together drained yogurt, honey, vanilla, arrowroot, and egg whites in an electric mixer until well combined.
7. Pour yogurt-honey mixture over crumbs in springform pan.
8. Bake for 1 hour and 10 minutes or until center of cake is set.
9. Remove cake from oven and let stand until it reaches room temperature. Spoon strawberry preserves on top of cake. Arrange strawberries on top of preserves.
10.Chill for 2 hours before serving. Cut into 10 pieces.