🍽️ Servings: 8
⏱️ Prep Time: 10 minutes
❄️ Chill Time: 1 hour
🌟 Total Time: ~1 hour 10 minutes
🧀 Ingredients:
Cheesecake Base:
- 8 oz fat-free or reduced-fat cream cheese, softened
- ½ cup plain nonfat Greek yogurt (adds protein and creaminess)
- 2–3 tbsp zero-calorie sweetener or powdered sugar substitute (like Swerve or allulose, to taste)
- 1 tsp vanilla extract
- 1 scoop (25–30g) vanilla or cheesecake-flavored protein powder (optional, but highly recommended)
- 1 cup fat-free whipped topping (like Cool Whip Free)
Fruit & Toppings:
- 2 cups mixed fresh fruit (strawberries, blueberries, apple slices, grapes, or kiwi)
- ¼ cup sugar-free caramel sauce (like Smucker’s or G Hughes)
- ¼ cup high-protein granola (or crushed protein bar, for crunch)
👩🍳 Instructions:
1️⃣ Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add Greek yogurt, sweetener, vanilla extract, and protein powder. Mix until combined and fluffy.
- Gently fold in the whipped topping until smooth and evenly blended.
2️⃣ Assemble the Salad:
- Spread the cheesecake mixture evenly into a foil tray (8×8 or 9×9 works well).
- Layer your fresh fruit evenly over the top.
- Drizzle with caramel sauce.
- Sprinkle granola or crushed protein bar for texture.
3️⃣ Chill & Serve:
- Refrigerate for at least 1 hour before serving to allow it to firm up and the flavors to blend.
- Serve chilled with a spoon or scoop.
⚖️ Nutrition (Approx per serving, 8 servings):
(May vary by brand and fruit used)
- Calories: ~140–160
- Protein: 10–12g
- Carbs: 10–12g
- Fat: 5–6g
- WW Points: ~2–3 points per serving
💡 Pro Tips:
- Flavor twist: Add 1 tsp lemon juice or zest for a cheesecake tang.
- Add crunch later: Keep granola separate until just before serving so it stays crispy.
- Make it meal-prep friendly: Portion into small cups or meal prep containers for grab-and-go snacks.
- Extra protein: Swap half the whipped topping for more Greek yogurt or a scoop of casein protein powder for a thicker texture.