• Preheat your oven to 350°F.
• Crush the graham crackers in a blender if you are using whole crackers. Add the crushed graham crackers to a medium bowl and pour in the melted butter. Use a fork or your hands to mix in the butter evenly.
• Divide the grapham cracker mixture evenly between 4 single-serve oven-safe glass or ceramic containers. Gently press the graham cracker mixture down to form a base in the bottom of each container.
• Add one cup of cottage cheese, one cup of Greek yogurt, 1/4 cup of monk fruit sweetener, 2 tsp vanilla, 4 eggs and 1 tbsp of lemon juice to a large bowl and use an immersioin blender to blend smooth. You can also use a traditional blender if preferred.
• Pour the cottage cheese mixture evenly over each container with the graham cracker base.
• Add some water to the bottom of a baking sheet or shallow casserole dish and place the four cheesecakes on top. Bake for 30-35 minutes or until the center of the cheesecakes no longer look wet or unbaked. Remove from the oven and let cool.
• Once the cheesecakes are cool enough to touch, place the containers in the fridge to continue to cool for another hour or two.

Making the Strawberry Topping

• Add the strawberries and a 1/4 cup monk fruit sweetener to a large pan and cook over medium-high heat. When the strawberries soften, use a wooden spoon to macerate the strawberries so that the juices are released. Cook down further if you used frozen berries as they tend to hold more water. Anotehr 2-3 minutes will do. The syrup will thicken as it cools.

Assembly

• Add the strawberry topping evenly over the cheesecakes once cooled and enjoy!