Strawberry CRUNCH CHEESECAKE CUPSSS by Sanchez Fresia

Ingredients:
For the Cheesecake Layer:
8 oz light cream cheese, softened
1/2 cup fat-free Greek yogurt (or low-fat)
1/2 cup sugar-free instant vanilla pudding mix
1 cup skim milk (or almond milk)
1 teaspoon vanilla extract
1-2 tablespoons powdered sugar (optional, depending on sweetness preference)
For the Strawberry Layer:
1 1/2 cups fresh strawberries, chopped (or use frozen, thawed)
1-2 tablespoons sugar or a sweetener of choice (like Stevia, if preferred)
1 teaspoon lemon juice (optional)
For the Crunch Topping:
1 1/2 cups graham cracker crumbs
1/2 cup reduced-fat granola or chopped nuts (optional)
2 tablespoons melted butter (or use a low-calorie butter substitute)
Instructions:

1. Prepare the Cheesecake Layer:
   In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.
   Add the Greek yogurt, vanilla pudding mix, and milk. Mix until fully combined and smooth.
   Stir in the vanilla extract. If you prefer a sweeter cheesecake layer, add powdered sugar to taste.
   Set aside or refrigerate while you prepare the other layers.
2. Prepare the Strawberry Layer:
   If using fresh strawberries, chop them into small pieces.
   In a small bowl, toss the chopped strawberries with the sugar and lemon juice (if using). Let them sit for about 10-15 minutes to draw out some of their natural juices and become slightly syrupy. This makes them extra sweet and flavorful.
3. Make the Crunch Topping:
   In a small bowl, combine the graham cracker crumbs, granola or chopped nuts (if using), and melted butter.
   Stir until the mixture is evenly coated and forms a crumbly texture. If you want a crunchier topping, you can increase the amount of granola or nuts.
4. Assemble the Pudding Cups:
   Divide the cheesecake mixture into individual serving cups or bowls (about 6-8 servings, depending on size).
   Top the cheesecake layer with a few spoonfuls of the sweetened strawberries.
   Sprinkle the graham cracker crunch topping generously over the strawberries.
   Repeat layering if you’re using larger cups, but finish with a final layer of the crunchy topping.
5. Chill and Serve:
   Refrigerate the pudding cups for at least 2-3 hours to let the flavors meld together and the layers set.
   Before serving, garnish with additional fresh strawberries, mint, or a light drizzle of strawberry syrup if desired.
   Storage:
   These pudding cups can be stored in the fridge for up to 2-3 days. The crunchy topping may soften slightly, but they will still taste delicious.