Frozen Strawberry Cheesecake


Frozen Strawberry Cheesecake

Primary Media

Strawberry cheese cake squares on a plate with crumb topping and whole strawberries

User Rating

3.7 out of 5 stars
Rate it:
10 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 16
    1 ½ c. graham cracker crumbs (from about 11 whole Hy-Vee low-fat graham crackers)
    6 tbsp. Hy-Vee butter, melted
    ¾ c. That's Smart light brown sugar, divided
    2 (8 oz each) pkg Hy-Vee light cream cheese, at room temperature
    1 tsp. Hy-Vee vanilla extract
    1 c. Hy-Vee low-fat strawberry yogurt
    1 c. thawed Hy-Vee light whipped topping
    2 c. sliced fresh strawberries
    1 tbsp. Hy-Vee butter, melted
    ¼ c. Hy-Vee sliced almonds, finely chopped


    1. Combine graham cracker crumbs, 6 tablespoons melted butter and 1/4 cup light brown sugar. Press into bottom of an 8-inch-square baking dish lined with aluminum foil. Bake at 350 degrees for 8 minutes or until golden. Set on a wire rack to cool completely.
    2. While crust cools, whip cream cheese, 1/4 cup brown sugar and vanilla until fluffy. Beat in yogurt and fold in whipped topping until very well blended. Fold in strawberries. Pour onto cooled crust.
    3. Toss together finely chopped almonds, remaining 1/4 cup brown sugar and remaining 1 tablespoon melted butter. Sprinkle on top.
    4. Freeze until firm, about 6 hours. Thaw 10 minutes before cutting and serving.

    Nutrition facts


    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 5mg
    • Sodium: 170mg
    • Total Carbohydrates: 25g
    • Protein: 4g

    Daily Values

    Vitamin A 2%
    Vitamin C 20%
    Iron 4%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from the week August 10, 2011.