Ingredients:

  • 2 cups (200g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 1 tbsp (21g) honey
  • 1/4 tsp sea salt
  • 16 oz (450g) full-fat cream cheese, room temperature
  • 1/2 cup (115g) plain Greek yogurt, 5% fat
  • 3/4 cup (90g) powdered monk fruit or organic powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp vanilla bean paste
  • 2 cups (300g) fresh strawberries, diced
  • 1 tsp chia seeds
  • 1 medium lemon, zested

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring an overhang on the sides for easy removal.
  2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, honey, and sea salt. Stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan and freeze for 10 minutes.
  3. In your mixer, beat the 16 oz of room temperature cream cheese until it looks like soft serve ice cream. Add 3/4 cup powdered sugar and 1 tsp vanilla bean paste. Whip for 3 full minutes until glossy and aerated.
  4. Pour the filling over the chilled crust, smoothing the top with an offset spatula. Place in the refrigerator to set for at least 2 hours.
  5. In a small bowl, toss the diced strawberries with lemon zest and chia seeds. Let sit for 5 minutes to macerate and release natural juices.
  6. Spread the strawberry mixture over the set cheesecake. Lift from the pan using the parchment overhang and slice into 16 bars.