Crustless Strawberry Cheesecake - Kraft Recipes Top
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Crustless Strawberry Cheesecake

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What You Need

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Make It

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  • In a medium bowl with your mixer, whip the cream cheese with the lemon and vanilla. You just want to get it mixed up really nicely and it will become slightly fluffier. Add the strawberry bits and mix those in until combined.
  • Get out a fancy glass** or dish to serve this in. Divide what’s in the bowl into 4 portions. Cover with plastic wrap and put in your refrigerator until you are ready to eat them.
  • Put the remaining strawberries in a bowl with the Stevia Sweetener. Stir. These strawberries will macerate and become very juicy. Serve them on top of the cheesecake mixture when you are ready to eat.

Special Equipment Needed


*Mascarpone cheese - Italian cream cheese. It’s lighter than US cream cheese, but if you cannot get mascarpone you can use American cream cheese. **I use the antique champagne saucers I have that are on stems. They make a really pretty presentation.

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