Ingredients:

  • 1.5 cups graham cracker crumbs
  • 2 tbsp coconut sugar or monk fruit sweetener
  • 5 tbsp unsalted grass-fed butter, melted
  • 1 pinch sea salt
  • 16 oz full-fat cream cheese, softened
  • 1 cup plain 2% Greek yogurt, strained
  • 0.5 cup raw honey or pure maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla bean paste
  • 1 cup heavy whipping cream, very cold
  • 2 cups fresh strawberries, hulled and divided
  • 1 tsp cornstarch

Instructions:

  1. Constructing the Foundation: In a medium bowl, combine the graham cracker crumbs, coconut sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using the bottom of a flat glass to ensure an even, compacted layer. Place in the freezer to set.
  2. Concentrating the Fruit Essence: Blend 1 cup of the strawberries until smooth. Pour into a small saucepan over medium heat and simmer for 5–8 minutes until reduced by half to intensify flavor and remove excess water. Let cool completely.
  3. Aerating the Creamy Core: In a large bowl, beat the softened cream cheese until smooth. Incorporate the strained Greek yogurt, honey, lemon juice, and vanilla bean paste. In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture along with the cooled strawberry reduction.