Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (75g) Unsalted butter, melted
  • 2 tbsp (25g) Coconut sugar
  • 16 oz (450g) Low-fat cream cheese, softened
  • 1 cup (240g) Plain Greek yogurt, strained
  • 1/2 cup (120ml) Maple syrup
  • 1/3 cup (80ml) Freshly squeezed lemon juice
  • 1 tbsp (6g) Lemon zest
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Firmly press the mixture into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass, ensuring edges are tightly packed.
  3. Place the pan in the freezer for 10 minutes to lock the crust in place.
  4. Beat the softened cream cheese on medium-high speed until smooth and devoid of lumps.
  5. Add the Greek yogurt, maple syrup, and vanilla extract to the cream cheese and whip until the mixture is fluffy and light.
  6. Slowly stir in the fresh lemon juice and lemon zest until combined.
  7. Pour the filling over the chilled crust, smooth the top with an offset spatula, and refrigerate for at least 6 hours before serving.