- 2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/3 cup coconut oil melted
- 1 1/2 tsp cinnamon
- 2 8 oz packages cream cheese
- 1 cup thick vanilla Greek yogurt
- 1/4 cup honey
- 2 Tbsp lemon juice
- 1 Tbsp vanilla extract
- 1/8 tsp salt
- 1/2 lb strawberries hulled
- 1-2 tbsp cane sugar or granulated sugar or brown sugar, depending on how sweet you'd like it
- 1/4 p vanilla extract
In a large bowl, stir the graham cracker crumbs, brown sugar, coconut oil and cinnamon until well combined.
Spoon the crust evenly between 6 cups and use your fingers or the back of a spoon to pack the crust down firmly into the cups.
Add all ingredients for the cheesecake to a food processor, and pulse to combine, scraping the edges of the bowl a couple times to incorporate all the ingredients.
Spoon the cheesecake evenly between 6 cups.
Refrigerate for 2-3 hours until the cheesecake is set.
When ready to serve, top the cheesecake with the strawberry sauce, or fresh fruit and powdered sugar, if desired.
Slice the strawberries in half or in quarter depending on their size and place them in a saucepan with the sugar and vanilla extract on medium heat.
Cook on the stovetop for about 10-15 minutes, stirring frequently until all the sugar is dissolved, the strawberries soften and a syrup forms.
Recipe adapted from Gimme Some Oven
For the Greek Yogurt, it’s best to choose thick whole fat Greek Yogurt that doesn’t have any excess water
Serving: 1g | Calories: 279kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 123mg | Fiber: 1g | Sugar: 29g | Vitamin C: 18.2mg | Calcium: 34mg | Iron: 1.1mg