Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (75g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 1/4 tsp (1.5g) Salt
  • 8 oz (225g) Neufchatel cheese, softened
  • 1/2 cup (60g) Powdered sugar
  • 1/2 cup (120g) Plain Greek yogurt (non-fat)
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 cups (300g) Fresh strawberries, hulled and chopped
  • 1/3 cup (65g) Granulated sugar
  • 1 tbsp (8g) Cornstarch
  • 1 tbsp (15ml) Water
  • 1 tsp (5ml) Fresh lemon juice

Instructions:

  1. Combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8 minutes until the crust smells nutty and toasted, then let it cool completely.
  2. Beat the softened Neufchatel cheese and powdered sugar until smooth and pale. Fold in the Greek yogurt, vanilla, and lemon juice using a spatula until just combined. Pour the filling into the cooled crust, smooth the top, and refrigerate for at least 2 hours.
  3. Place chopped strawberries and sugar in a saucepan over medium heat. Stir occasionally until berries break down. Whisk cornstarch and water into a slurry, stir it into the simmering berries, and boil for 1–2 minutes until thickened. Stir in lemon juice and remove from heat.
  4. Allow the strawberry glaze to cool completely to room temperature. Carefully pour the glaze over the chilled cream cheese filling and refrigerate until ready to serve.