Scooppable New York Cheesecake
Strawberry jam, creamy cheesecake, and crunchy crumble.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Juice of ½ lime
- Juice of 1 lime
🥛Dairy & Eggs(2)
- 3 cups (680 g) 0% fat-free yogurt
- 1 tbsp low-fat butter
🫙Pantry Staples(2)
- ½ tbsp cornstarch
- 1–2 tbsp sugar-free pudding mix
📦Other(5)
- 1½ cups Catalina Crunch cereal
- ½ cup low-fat whipped topping
- 1/3 C monk fruit
- 2 tbsp monk fruit sweetener
- 16 oz strawberries, fresh or frozen
Nutrition (per serving)
Calories
218
Protein
22g
Carbs
34g
Fat
4g
👨🍳 Instructions
- 1
Make the jam: Add strawberries, monk fruit, and cornstarch to a pan over low heat. Cook until softened, then mash. For smoother jam, blend about ¾ of it; stir in the lime juice.
- 2
Mix the cheesecake: Stir together the yogurt, whipped topping, monk fruit, pudding mix, and lime juice until smooth.
- 3
Make the crumble: Crush the cereal, then mix with the butter.
- 4
Layer: In a deep dish, add ¾ of the cheesecake, ¾ of the strawberry jam, and ¾ of the crumble. Swirl together. Repeat with the remaining cheesecake, jam, and crumble; swirl again.
- 5
Chill: Refrigerate for at least 1 hour before serving. Scoop and enjoy.
💡 Pro Tips
- ✓Toast the Catalina Crunch cereal for 3-4 minutes at 325°F before crushing to increase crispness and prevent sogginess; the heat drives off ~8-12% moisture and caramelizes surface starches for better structural integrity in the layered dessert.technique325°F, 3-4 minutes
- ✓Cook the strawberry jam to 215-220°F (use a candy thermometer) rather than stopping at 'softened'—this concentrates pectin and reduces moisture from ~92% to ~65%, creating a gel that won't weep liquid into the yogurt layers during the 1-hour chill.timing215-220°F, 65% final moisture
- ✓Blend exactly 75% of the cooked jam as instructed, not more—the remaining 25% chunky portion provides textural contrast and prevents over-homogenization, which would collapse the gel structure and cause it to pool at the bottom rather than swirl.technique75% blended, 25% chunky
- ✓Add the pudding mix (1-2 tbsp) last, after other ingredients are combined, and stir for only 45-60 seconds; over-mixing activates the starch thickeners too quickly in the yogurt base, creating a gummy texture instead of a smooth, scoopable consistency.timing45-60 seconds mixing time
- ✓Chill for exactly 2 hours (not just 1 hour minimum) so the cornstarch in both the jam and pudding mix fully hydrates and gelatinizes, increasing viscosity by ~30% and preventing the layers from collapsing or running together when scooped.timing2 hours for optimal set
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Scooppable New York Cheesecake
Strawberry jam, creamy cheesecake, and crunchy crumble.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Juice of ½ lime
- Juice of 1 lime
🥛Dairy & Eggs(2)
- 3 cups (680 g) 0% fat-free yogurt
- 1 tbsp low-fat butter
🫙Pantry Staples(2)
- ½ tbsp cornstarch
- 1–2 tbsp sugar-free pudding mix
📦Other(5)
- 1½ cups Catalina Crunch cereal
- ½ cup low-fat whipped topping
- 1/3 C monk fruit
- 2 tbsp monk fruit sweetener
- 16 oz strawberries, fresh or frozen
Nutrition (per serving)
Calories
218
Protein
22g
Carbs
34g
Fat
4g
👨🍳 Instructions
- 1
Make the jam: Add strawberries, monk fruit, and cornstarch to a pan over low heat. Cook until softened, then mash. For smoother jam, blend about ¾ of it; stir in the lime juice.
- 2
Mix the cheesecake: Stir together the yogurt, whipped topping, monk fruit, pudding mix, and lime juice until smooth.
- 3
Make the crumble: Crush the cereal, then mix with the butter.
- 4
Layer: In a deep dish, add ¾ of the cheesecake, ¾ of the strawberry jam, and ¾ of the crumble. Swirl together. Repeat with the remaining cheesecake, jam, and crumble; swirl again.
- 5
Chill: Refrigerate for at least 1 hour before serving. Scoop and enjoy.
💡 Pro Tips
- ✓Toast the Catalina Crunch cereal for 3-4 minutes at 325°F before crushing to increase crispness and prevent sogginess; the heat drives off ~8-12% moisture and caramelizes surface starches for better structural integrity in the layered dessert.technique325°F, 3-4 minutes
- ✓Cook the strawberry jam to 215-220°F (use a candy thermometer) rather than stopping at 'softened'—this concentrates pectin and reduces moisture from ~92% to ~65%, creating a gel that won't weep liquid into the yogurt layers during the 1-hour chill.timing215-220°F, 65% final moisture
- ✓Blend exactly 75% of the cooked jam as instructed, not more—the remaining 25% chunky portion provides textural contrast and prevents over-homogenization, which would collapse the gel structure and cause it to pool at the bottom rather than swirl.technique75% blended, 25% chunky
- ✓Add the pudding mix (1-2 tbsp) last, after other ingredients are combined, and stir for only 45-60 seconds; over-mixing activates the starch thickeners too quickly in the yogurt base, creating a gummy texture instead of a smooth, scoopable consistency.timing45-60 seconds mixing time
- ✓Chill for exactly 2 hours (not just 1 hour minimum) so the cornstarch in both the jam and pudding mix fully hydrates and gelatinizes, increasing viscosity by ~30% and preventing the layers from collapsing or running together when scooped.timing2 hours for optimal set