Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.25 cup raw honey
  • 1 tsp pure vanilla bean paste
  • 0.5 tsp lemon zest, finely grated
  • 0.5 cup crushed graham crackers
  • 1 lb fresh strawberries, hulled and halved
  • 6 oz fresh blueberries
  • 6 oz fresh raspberries

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Press the finely crushed graham crackers into the bottom of the pan to form a very thin, compressed layer.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
  4. Gradually incorporate the Greek yogurt, honey, vanilla bean paste, and lemon zest. Beat on medium speed until the mixture is dense and velvety.
  5. Spread the cheesecake mixture evenly over the cracker base, smoothing the top with an offset spatula.
  6. Refrigerate for at least 4 hours until the cheesecake is firm and stabilized.
  7. Lift the parchment paper to remove the cheesecake. Using a sharp chef's knife, cut the cheesecake into 1-inch cubes.
  8. Assemble