Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp coconut sugar
  • 8 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt, strained
  • 0.25 cup honey
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup fresh strawberries

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and coconut sugar in a small bowl. Stir until the mixture resembles wet sand.
  2. Spoon approximately 1 tablespoon of the crumb mixture into the bottom of each of the 12 mini dessert cups and press down firmly with a small spoon.
  3. In a large bowl, beat the softened cream cheese until smooth and lump-free.
  4. Gradually beat in the honey, vanilla extract, and lemon juice on medium speed.
  5. Gently fold in the strained Greek yogurt until the mixture is airy and combined, taking care not to over-beat.
  6. Transfer the filling to a piping bag and pipe into each prepared cup, filling just below the rim.
  7. Refrigerate the cups for at least 4 hours to allow the filling to set.
  8. Top each cheesecake cup with a fresh strawberry or blueberry just before serving.