1

In a food processor, pulse the graham crackers with butter and ¼ cup of coconut sugar until a fine crumb is formed and the mixture holds together when pressed between your fingers.

2

Line an 8 x 8 pan with parchment paper going in both directions.

3

Pour the graham cracker crumbs into the prepared pan and press down with a spatula or your fingers to form a smooth crust. Set aside.

4

Preheat the oven to 350℉.

5

In a small saucepan over medium heat, combine the strawberries, the remaining 1 tbsp of coconut sugar, and the lemon juice. Bring to a low simmer and cook until the mixture has thickened slightly and the berries have cooked down, stirring often, about ten minutes. Set aside.

6

In a bowl, combine the ricotta, yogurt, white sugar, egg, vanilla and salt. Use a handheld or stand mixer to combine. Alternatively, you can mix vigorously with a whisk.

7

Pour the ricotta mixture over the crumbs and spread out into an even layer.

8

Dollop the strawberry mixture over the ricotta and use a knife to swirl.

9

Transfer to the oven and bake for 30 minutes.

10

Let cool at room temperature for about 20 minutes and then cover and refrigerate for at least four hours, overnight is best.