Chocolate Yogurt Mini Cheesecakes (Video)
Little fact about me.
Cheesecake is one of my all time favorite desserts (especially my Mom’s recipe – which is very light and airy) so much so that it was the cake I would request every year for my birthday.
Interestingly enough, I have never had the desire to try and ‘lighten’ her recipe up. In my opinion, some things are better left as-is.
You see, while my Moms cheesecake may be loaded with lots of saturated fat, non-organic dairy, and plenty of refined sugar it also happens to be loaded with lots of LOVE.
And in the molecular world of nutritional science LOVE can be a pretty powerful ingredient. Especially when we allow ourselves to receive the nourishment being offered from the dish rather than getting caught up counting every calorie or stressing about the extra half hour of cardio we think needs to happen when we get home.
So what in the world does all of this chatter have to do with these little individual cheesecakes?
I don’t really know.
These little guys were born out of the desire to create a dessert using Greek yogurt as one of the key ingredients in a dessert recipe (inspired by this Oikos contest that you can help me win by voting for my recipes right here!)
And they make a fun alternative to a classic cheesecake.
So check out the video and enjoy! xo
Chocolate Yogurt Mini Cheesecakes
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours to chill
Total Time: 2 hours 20 minutes
- 6 graham crackers (the highest quality you can find)
- 1 tbsp. coconut oil
- 2 cups of Dannon Oikos plain Greek nonfat yogurt
- ¼ cup cocoa powder
- 2 tbsp. maple syrup
- 1tbsp confectioner’s sugar
- 1/3-cup Dannon Oikos vanilla Greek nonfat yogurt
- 1 tbsp. pomegranate seeds
- 1 tbsp. candied ginger, chopped up
Pre-heat oven to 400.
Graham Cracker Crust
Pulse graham crackers in a food processor until you have a fine sand-like texture. Toss crumbs into a bowl and combine with the melted coconut oil, using your fingers to work it all together until it feels like wet sand.
Divide graham cracker crumbs amongst four six-ounce ramekins and use your fingertips to create a graham cracker crust bowl in the bottom of the ramekin. Pop them onto a rimmed baking sheet and bake for 6-8 minutes or until golden brown. Set aside and allow to cool.
Chocolate Cheesecake Filling
In a medium bowl combine Greek yogurt, cocoa powder, maple syrup, and confectioners sugar. Set aside.
In a small bowl combine vanilla Greek yogurt, pomegranate seeds, and candied ginger.
Divide chocolate cheesecake filling evenly amongst all four ramekins. Top each ramekin with a dollop of cream topping. Sprinkle each one with a few extra bits of ginger and pomegranate seeds.
Allow to set in the refrigerator for at least two hours. Enjoy!
Makes 4 servings.
Calories: 265; Total Fat: 6.5g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 40.2g; Dietary Fiber: 2.7g; Sugars: 23.5; Protein: 16.5g