These no-bake portable cheesecakes are rich and creamy and swirled with fresh strawberries and honey for sweetness--perfect for a picnic or a backyard barbecue! We've used some Greek yogurt to lighten up this healthy dessert.
Stir strawberries and 2 tablespoons honey together in a small saucepan. Bring to a simmer over medium heat, stirring often. Cook until the berries are juicy and broken down and the mixture resembles rustic jam, about 10 minutes. Set aside.
Meanwhile, pour half-and-half into a saucepan. Sprinkle gelatin over the half-and-half and let stand until the gelatin is softened, 5 minutes. Place the saucepan over low heat. Stir until the mixture is steaming hot and the gelatin melts into the cream. Remove from the heat and stir in vanilla.
Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened. Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.
Beat cream cheese and the remaining 6 tablespoons honey with an electric mixer in a large bowl. Add yogurt and beat to combine. Scrape the sides of the bowl and add the gelatin mixture; beat until smooth. Using a silicone spatula, mix in 1/3 cup of the strawberry mixture. Spoon the cream cheese mixture into the jars, dividing evenly. Top each cheesecake with a heaping 1/4 teaspoon of the remaining strawberry mixture.
Refrigerate the cheesecakes until set, at least 2 hours.
To make ahead: Refrigerate cheesecakes for up to 2 days.
Equipment: Ten 4-oz. mason jars
2 fat, 1 other carbohydrate, 1/2 starch