You are so beautiful, Skinny Individual Strawberry Cheesecake. I don’t even want to eat you. Well, technically that is false. I desperately, desperately want to eat you. All of you. Immediately. But I will refrain. Because first, I must take pictures of you so that the whole world may see you. And then, Skinny Individual Strawberry Cheesecake, I will swallow you whole. Buh-Bye!The thing about cheesecake is that it is normally loaded with calories and fat and things your poor stomach simply cannot handle. That’s why it’s so rich. There’s a reason you can only stand to eat a little bit of it at a time. Your body is yelling at you, telling you to chill out while it discerns why you’re trying to spite it. Don’t get me wrong, I flippin’ love cheesecake. I want it now and tomorrow and a month from yesterday. But I don’t love what it does to my hips. I’d rather it not.Here’s the thing I love about this recipe. It’s so versatile. It doesn’t need to be strawberry cheesecake, plain and simple. It could be blueberry cheesecake, plain and simple. Or no-berry cheesecake topped with graham crackers or cereal or Snickers. That’s what I love so much about it. Make it as easy or complex as you want.Perfect recipe for Valentine’s Day, right? Buy some of my V-Day must-haves:
Notice that “All You Need is Love” mug? You could totally pull of a strawberry cheesecake mug-cake using that beaut. I also am a super huge fan of that heart-shaped “sweet” stamp. Lastly, those Valentine’s Day-inspired kitchen towels? I want every single one, and I will rotate them out every day until February has come and gone.
- 2 tablespoons Truvia
- 4 tablespoons fat-free sour cream (60 calories)
- 6 tablespoons fat-free strawberry cream cheese (120 calories)
- 1/8 teaspoon lemon juice
- 1/4 teaspoon pure vanilla extract (3 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- Handful of strawberries, optional
- Cereal crumbs (such as Life) or graham crackers, optional
- In a mixing bowl, combine Truvia, fat-free sour cream, fat-free strawberry cream cheese, lemon juice and liquid egg-whites.
- Pour ingredients into a microwavable mug or bowl.
- Microwave for about 2 minutes and 15 seconds.
- Open the door. Notice how your cheesecake has cooked on the outside, but is still batter on the inside? Cook for an additional minute and 45 seconds, or until that batter has cooked through.
- Once cheesecake has cooked through, allow it to chill in the fridge for at least one hour, covered.
- Remove and top with strawberries and/or cereal crumbs, etc.