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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

No-Bake Strawberry Cheesecakes

Source: dLife

These bite-size no bake cheesecakes feature cookie crumbs and fresh strawberries.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	50.3

Total Carbs	6.6 g

Dietary Fiber	0.8 g

Sugars	3.7 g

Total Fat	1.9 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	58.9 mg

Protein	2.4 g

Sodium	69.5 mg

Dietary Exchanges 1.9 Fat, 0.2 Fruits, 0.2 Other Carbs, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Arrange 24 mini-cupcake liners in miniature cupcake pan.
To prepare crust, toss together vanilla cookie crumbs and margarine. Press crumbs in bottom of each cupcake liner. Set aside.
To prepare filling, stir together gelatin and cold water in a small bowl. Place in a small pot and let stand for 1 minute, until softened. Place over medium high heat and cook for a couple of minutes, stirring once or twice until gelatin is dissolved. Remove from stove and let cool.
In a food processor, puree cottage cheese, vanilla and SPLENDA until smooth. Add gelatin with processor running, and process a few more seconds until mixture is smooth.
Pour filling into cupcake liners and refrigerate until set, about 3 to 4 hours.
Top each mini cupcake with 1 strawberry. Prepare glaze according to package directions. Drizzle glaze over strawberry. Refrigerate until serving time.