3packages (8 ounces each)cream cheese,room temperature, (fat free and low fat are OK to use)
1cupsugar free Strawberry Jam
1tablespoonhoney
1½cupsheavy whipping cream
1tablespoongranulated sugar
½teaspoonpure vanilla extract
halved strawberries,for garnish
finely ground nuts,for garnish (optional)
Instructions
In your mixer's bowl, beat together the cream cheese and the jam until well blended and smooth, about 4 minutes.
Add a tablespoon of honey to the mixture and continue to mix just until combined. Set aside and keep in a cool place or refrigerate until ready to use.
In the meantime, place a mixing bowl and your mixer's whisk attachment in the freezer for 10 minutes.
Remove from freezer and add heavy whipping cream, sugar and vanilla to the mixer's bowl.
Whisk on high speed until medium peaks form, about 1 minute.
Using a rubber spatula, gently fold the whipped cream into the previously prepared cream cheese mixture.
In a tall trifle bowl or a glass salad bowl, arrange half of the strawberries on the bottom.
Top that with half of the prepared cheesecake mixture.
Add another layer of strawberries and top with the remaining cheesecake mixture.
Arrange halved strawberries over the top and sprinkle with ground nuts.
Refrigerate for at least four hours, overnight is best.
Serve.
Video
Notes
*Make sure to pat dry the strawberries with a paper towel.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.