1 cup Chobani® Strawberry Blended Greek Yogurt
¼ cup strawberry jam
8 ounces light cream cheese
½ cup heavy cream
1 tablespoon melted unsalted butter
½ cup graham cracker crumbs
1 cup quartered strawberries
Mint leaves, for garnish
In a food processor, blend yogurt, strawberry jam, and cream cheese until smooth. Transfer to a mixing bowl.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into yogurt and cream cheese mixture. Refrigerate for 20 minutes to set mousse.
Mix the melted butter and the graham cracker crumbs together until evenly combined. Spread thinly on a sheet pan and bake at 350ºF for 8 minutes, or until lightly toasted. Remove from oven and let cool.
Divide the graham cracker crumble between 8 small bowls. Top with cheesecake mousse and strawberries, and garnish with mint to serve.