FOR THE SAUCE:

1 lb fresh strawberries, hulled and diced

¼ cup granulated sugar (swerve) 

1 tablespoon lemon juice

1 tablespoon cornstarch

FOR THE CHEESECAKE:

16 oz Neufchâtel or Light Cream Cheese (2 8oz. packages) – room temp

1 cup vanilla Greek yogurt

1 tablespoon lemon juice

1/4 cup pure maple syrup

1 (additional) tablespoon vanilla Greek yogurt

1 graham cracker – store bought pie crust

FOR THE SAUCE:

Combine all ingredients in a sauce pan over medium heat. Bring to a boil, stirring frequently. Reduce heat to simmer for approximately 5-7 minutes until sauce is thick. Set aside.

FOR THE CHEESECAKE:

Combine all ingredients in a large bowl. Mix on low to combine ingredients. Gradually increase to high speed with an electric mixer.

Note*** The cream cheese mixture will be lumpy if not at room temperature. Mix on high speed to help ‘whip’ and reduce lumping.

Scoop mixture into pie crust – spreading evenly though out. Spread a thin layer of vanilla Greek yogurt with remaining tablespoon. Refrigerate for a minimum of 2 hours before serving.