Creamy strawberry cheesecake pies from ShiftSetGo

Guilt-Free Strawberry Cheesecake Pies

These strawberry cheesecake pies are packed with fruit flavor and are a perfect summertime treat. The honey nut crust pairs perfectly with a delicious filling that is reminiscent of a strawberry mousse. This recipe is quick, easy, and is a classic ending to a warm summer day!

Serves: 2

Prep time: 5 minutes
Cook time: 8 minutes
Chill time: 30 minutes

Stage: 1 | 2



  1. Preheat the oven to 325°F.
  2. Make the crust. Crush cereal in the sealed bag, or pulse in a blender, until graham cracker crust consistency.
  3. Pour into a bowl. Add egg whites and mix well.
  4. Spray 2 oven-safe single baking dishes with cooking spray or use silicone cupcake liners.
  5. Divide the crust and press it into the baking dishes.
  6. Bake for 8 minutes. Remove and let cool completely.
  7. Make the filling. Mix together the cheesecake mix and strawberry pudding mix.
  8. Add water, almond milk, and 1 tablespoon of strawberry syrup. Mix well and pour evenly into crusts.
  9. Place in the refrigerator for 30 minutes or until chilled.
  10. Plate and drizzle with remaining Walden Farms Strawberry Syrup. Top with Walden Farms Marshmallow Dip!

Strawberry cheesecake pies tips

These strawberry cheesecake pies can be stored in the fridge for up to 2 days. (Though we doubt they will last that long!)

Add a little lemon zest to the crust to add depth of flavor and give it a bright little zing.

SSG notes 

SSG meals: 2
Extras: 1

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