There’s nothing quite like graham crackers to remind you of being a kid.

There’s just something about them—they’re slightly sweet, deliciously crunchy, and delicious in crust-from—that makes anything with graham crackers in it extra special tasting.

And though I no longer eat them dipped in sugary frosting like I did when I was eight, I still love them as a treat now and again.

Luckily, this graham cracker crust cheesecake can actually be considered healthy—yes, it has a tiny bit of sugar from the graham crackers and a little added natural sweetener, but other than that, it’s packed with healthy protein and won’t give you a giant sugar crash like eating regular cheesecake (or, mounds of frosting) will.

Top it with strawberries and it becomes a seriously amazing post-workout snack or treat for any time of the day!

Here’s the recipe:

Ingredients for the crust:

4 graham cracker sheets, crumbled

2 TB unsweetened low-fat Greek yogurt

2 TB honey or maple syrup

Ingredients for the filling:

1 cup low fat greek yogurt

1 cup low fat cottage cheese

1/4 cup vanilla whey protein powder

1 egg white + 1 whole egg (2 egg whites or 2 eggs would work too)

2 Tbsp coconut flour (this helps to give it a nice consistency)

Total prep time: 15 minutes

Total baking time: 35-40 minutes

Directions:

Heat your oven to 325 degrees Fahrenheit. While the oven is heating, mash the graham crackers, 2 Tbsp of greek yogurt, and honey (or maple syrup) in a medium sized bowl. Crush the graham crackers until they’re small crumbs and make a sort of paste with the greek yogurt and honey.

Lightly oil the pan with coconut oil or other cooking oil, then press the graham cracker mixture into a springform pan (you’ll need a slightly smaller one for this recipe—I used a 7″ one) so that it’s evenly spread on the bottom of the pan.

Once your crust is done, blend the remaining cup of greek yogurt, cottage cheese, protein powder, eggs, and coconut flour together so there are no chunks left in the mixture. Pour on top of your crust, then stick it in the oven.

Cook for about 35 or 40 minutes, or until it appears to be set but is still a little jiggly in the middle. Let cool in the fridge for at least four hours. Top with strawberries. Eat up!

Macros per 1/6 recipe

Total calories: 148

Protein: 11.8g

Carbohydrates: 16.2g

Fat: 3.9g

Fiber: 1.1g