Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (15g) pecans, finely chopped
  • 1 tbsp (12g) maple syrup
  • 8 oz (225g) light cream cheese, softened
  • 1 cup (245g) plain Greek yogurt
  • 1/4 cup (80ml) honey
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 3 cups (450g) fresh peaches, diced small
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (21g) honey
  • Fresh mint leaves for garnish

Instructions:

  1. Combine graham cracker crumbs, melted butter, chopped pecans, and maple syrup in a bowl. Stir until the mixture resembles wet sand.
  2. Divide the crust mixture evenly among 6 cups and press down firmly using the back of a spoon.
  3. Beat the softened cream cheese until smooth. Gradually fold in the Greek yogurt, honey, vanilla, and cinnamon.
  4. Whip on medium-high for 2 minutes until the mixture is airy and holds a soft peak, then spoon evenly over the crusts.
  5. Toss diced peaches with lemon juice and honey in a small bowl and let sit for 10 minutes to macerate.
  6. Spoon the honey-glazed peaches over the cream layer and garnish with a mint leaf.
  7. Refrigerate for at least 2 hours to set before serving.