• 2 pts. of fresh strawberries, sliced
  • 1/4 tsp ground nutmeg
  • 3/4 c Graham cracker crumbs
  • (8 oz.) package cream cheese softened
  • 1 1/2 c milk
  • 1 (1 oz) package cheesecake flavor sugar-free instant pudding mix
  • 1/4 tsp ground cinnamon
  • 3 tbsp butter, melted


In a mixing bowl, add cinnamon, melted butter, nutmeg, and cracker crumbs. Whisk until well incorporated.

Transfer the mixture to a small pie dish and press it evenly.

Place it inside the fridge to chill while you prepare the rest of the ingredients.

In the bowl of a stand mixer, add cream cheese and beat for a few minutes on low speed until smooth.

Add the milk and beat until well blended.

Add the pudding mix and beat again until well blended as well.

Add 1/2 of the filling over the prepared crust and spread it evenly.

Add 1/2 of the strawberries on top of the filling. Repeat the process until everything is arranged in layers.

Place it inside the fridge to chill for about 1 hour.

Serve and enjoy!


Place any leftovers in the fridge. You can freeze this, but I suggest not to because the texture will change. Feel free not to use fresh strawberries for this recipe.