Servings: 6

Weight Watcher Smart Points: 12

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • ½ oz. dark chocolate, grated (I used Ghirardelli 70% Cacao Extra Bittersweet Chocolate Baking Bar, and grated it with a Microplane grater)
  • 1 c ground almonds
  • 1 T honey
  • 8 oz. mascarpone cheese, at room temperature
  • 1 T Triple Sec, Grand Marnier, or orange juice
  • ½ c plain Greek yogurt (I used Chobani 0% Plain)
  • 1 c shopped strawberries
  • 6 small strawberries, optional
  • 1 t vanilla


  1. Combine strawberries and liqueur or orange juice, and let sit for about 30 minutes.Combine the ingredients in a bowl, and stir until smooth and fully combined.Combine the ingredients in a bowl, and stir until the honey is evenly distributed and the mixture is slightly crumbly.Divide the almond mixture between 6 glasses or bowls, about 2½ T in each, and press down slightly.Top almond mixture with about 1 T berries in each glass or bowl.Divide the cheesecake filling between the glasses or bowls, about ¼ c in each.Divide the remaining berries between the glasses or bowls, about 1 T in each, and divide any juice that may have collected between the glasses or bowls.Sprinkle the grated chocolate over each of the cheesecake cups, and top with a strawberry, if desired.Refrigerate until ready to serve
  2. Can be made the night before and kept chilled until serving.

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