Graham cracker crust
1 cup graham cracker crumbs 2 tbsp melted coconut oil or butter
8 oz. packages low-fat cream cheese 1 cup low-fat plain Greek yogurt ¼ cup honey 1 tbsp sugar 2 tbsp lemon juice 1 tbsp vanilla extract Pinch of salt
1. To make the graham cracker crust, stir graham cracker crumbs and oil/ butter together until combined. Add 2 loosely packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly. 2. For the cheesecake, add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. 3. Spoon about M cup of the mixture into each jar or serving dish on top of the graham cracker crust. 4. Refrigerate for 2–3 hours until set. 5. Serve topped with berries, nuts, other desired toppings or enjoy as is.