Strawberry Cheesecake Yogurt Jars
Ingredients (Makes 4 jars)
Cheesecake Filling:
2 cups (500 g) plain Greek yogurt
8 oz (225 g) cream cheese, softened
¼ cup honey or maple syrup (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon juice
Strawberry Layer:
2 cups fresh strawberries, diced
2 tbsp strawberry jam (optional, for extra sweetness)
1 tsp lemon juice
Crumb Layer:
1 cup graham cracker crumbs
3 tbsp melted butter
For Garnish:
Sliced strawberries
Crushed graham crackers
Fresh mint leaves (optional)
Instructions
Prepare the crumb base: Mix the graham cracker crumbs with the melted butter until evenly coated.
Make the cheesecake mixture: In a large bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, honey, vanilla, and lemon juice, then mix until creamy and well combined.
Prepare the strawberries: Toss the diced strawberries with the lemon juice and strawberry jam (if using).
Assemble the jars:
Add 2–3 tablespoons of graham cracker crumbs to the bottom of each jar.
Spoon in a layer of the cheesecake mixture.
Add a layer of strawberries.
Repeat the layers until the jars are full.
Chill: Refrigerate for at least 2 hours, or overnight, to let the flavors meld.
Serve: Top with extra strawberries, a sprinkle of graham cracker crumbs, and a mint leaf if desired.
Tips
For a higher-protein version, use nonfat Greek yogurt.
For a no-added-sugar option, skip the jam and sweeten with fresh strawberries only.
Store covered in the refrigerator for up to 3 days. Enjoy chilled!
