Ingredients:

  • 150g Graham cracker crumbs
  • 70g Unsalted butter, melted
  • 21g Honey
  • 0.25 tsp Sea salt
  • 450g Fresh strawberries, hulled and halved
  • 340g Low-fat cream cheese, softened
  • 245g Plain Greek yogurt
  • 113g Honey
  • 1 tsp Pure vanilla bean paste
  • 1 tbsp Fresh lemon juice
  • 7g Unflavored gelatin

Instructions:

  1. Line an 8x8-inch pan with parchment paper. Mix graham cracker crumbs, melted butter, 1 tablespoon honey, and sea salt until it resembles wet sand. Press firmly into the pan until the surface is flat and compacted.
  2. Place 450g halved strawberries in a saucepan over medium heat. Simmer for 10-15 minutes until the fruit collapses and the liquid smells like intense strawberry jam. Remove from heat and blend until smooth.
  3. Sprinkle 7g gelatin over the 1 tbsp lemon juice in a small bowl. Let it sit for 5 minutes until it looks like thick, translucent applesauce.
  4. In a large bowl, whisk 340g softened cream cheese and 113g honey. Add 245g Greek yogurt and 1 tsp vanilla paste. Mix until no white lumps remain and the mixture is silky.
  5. Gently warm the bloomed gelatin in the microwave for 10 seconds until liquid. Whisk the gelatin into the warm strawberry puree. Fold this mixture into the cream cheese base until the color is a uniform, vibrant pink.
  6. Pour the filling over the chilled crust. Smooth the top with a spatula. Chill in the fridge for at least 4 hours until the center doesn't jiggle when the pan is tapped.