1tsparrowroot flouror cornstarch mixed with 3 tbsps water
For the base:
1cupgraham cracker crumbs
3tbspscoconut oilsoftened
For the cheesecake layer:
⅔cupGreek yogurt
7ozs cream cheese
2tbspsmaple syrup
1tsplemon juice
½tspvanilla extract
Instructions
In a saucepan over medium heat, combine the strawberries, sugar, lemon juice, arrowroot and water mixture. Bring to a low boil and then reduce the heat and simmer for about 10 minutes, until thickened. Remove from the heat and set aside to cool.
In a bowl, mix together the graham cracker crumbs and coconut oil until well combined and the mixture holds together when pressed between your fingers. Add this as the base to 6 small jars.
In a stand mixer (or use a hand mixer) combine all ingredients for the cheesecake. Mix well on low speed until smooth, about two to three minutes.
Divide the cheesecake mixture into the jars. Top with the strawberries. Store covered in the fridge until ready to eat. Enjoy!