Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp (12g) Maple syrup
  • 1/4 tsp (1.5g) Salt
  • 16 oz (450g) Neufchâtel cheese, room temperature
  • 1/2 cup (120g) Plain non-fat Greek yogurt, chilled
  • 1/3 cup (80ml) Pure maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 1 cup (150g) Fresh blueberries
  • 1.5 cups (225g) Fresh strawberries, sliced

Instructions:

  1. Combine graham cracker crumbs, melted butter, maple syrup, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan until compact and level.
  2. Chill the crust in the freezer for 10 minutes to set the structure.
  3. Beat the room-temperature Neufchâtel cheese until smooth and airy.
  4. Fold in the chilled Greek yogurt, maple syrup, and vanilla extract until fully integrated.
  5. In a separate bowl, whip the heavy whipping cream to stiff peaks, then gently fold it into the cheese mixture.
  6. Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
  7. Chill the cheesecake in the refrigerator for at least 6 hours.
  8. Arrange blueberries in a rectangle in the top-left corner to create the star field.
  9. Create horizontal rows of sliced strawberries across the remaining surface to mimic flag stripes.