6graham crackerspulsed in a food processor or crushed to make crumbs
3tbspmelted butter
12strawberries
8ouncePackage of light cream cheese at room temperature
1cup2% greek yogurt
2eggs
½cupgranulated sweetenerlike monk fruit or cane sugar
1tspvanilla
Instructions
Preheat the oven to 325 degrees fahrenheit and pulse together in a blender the graham crackers and melted butter. Scoop about 1 ½ tbsp of the mixture into muffin tins that are lined with paper silicone cups and press down. Bake for 10 minutes
For the filling, beat together the cream cheese, greek yogurt, eggs, vanilla, and sweetener. Once smooth, finely dice 6 of the strawberries and fold them into the batter.
Scoop the batter onto the graham cracker base and bake for 25-30 minutes, or until slightly firm to the touch.
Let cool completely (can even put them in the freezer to speed up the process) and top each with a strawberry slice. Store in the fridge in an airtight container for up to 5 days or in the freezer for 2 weeks!