8 oz greek cream cheese or 1/3 less fat cream cheese, at room temperature
1/3 C (plus 2 tbsp) fat free greek yogurt
1/4 C swerve confectioners replacement sugar
1/4 C unsweetened almond milk
2 tsp lemon juice
2 tsp lemon zest (optional)
1 tsp vanilla extract
1 C graham cracker crumbs
1 pinch of salt
1C FF whipped topping
1 C sliced or diced strawberries (or other fruit)


  1. In a large bowl or mixer beat together the cream cheese, 1/3 C yogurt, powdered sugar, almond milk, lemon juice and zest, and vanilla extract; then fold in whipped topping until just combined.
  2. Place 2 Tbsp greek yogurt in a medium bowl, add graham cracker crumbs and salt; gently mix to combine
  3. Line up 16 small glasses on a work surface; layer each one with 1 tbsp of crumb mixture, cheese cake mixture, layer with fruit and whipped topping if you wish.

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