Ingredients:

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt, strained
  • 0.33 cup honey
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 cup fresh raspberries
  • 1 tsp lemon juice

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass.
  3. Place the pan in the freezer for 10 minutes to set the crust.
  4. In a large bowl, beat the softened cream cheese and honey until the mixture is smooth and glossy.
  5. Fold in the Greek yogurt and vanilla extract using a spatula until fully incorporated.
  6. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture in three batches using a cut and fold motion to maintain aeration.
  8. Spread the filling evenly over the chilled crust and refrigerate for 4 hours to set.
  9. Toss fresh raspberries with lemon juice and use as a garnish before serving.