Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 0.25 tsp sea salt
  • 16 oz low-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 0.33 cup honey
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold

Instructions:

  1. Combine the graham crumbs, melted butter, 1 tablespoon of honey, and salt in a bowl until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Freeze for 15 minutes to set the structure.
  3. In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Place in the refrigerator to keep cold.
  4. In a separate large bowl, beat the softened cream cheese until completely smooth. Gradually mix in the Greek yogurt, 1/3 cup honey, lemon juice, and vanilla.
  5. Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
  6. Pour the filling over the prepared crust and smooth the top with an offset spatula.
  7. Refrigerate for at least 6 hours to allow the proteins to set naturally before slicing.