Chocolate Yogurt Mini Cheesecakes

Serving 4 people

140 min


  • candied ginger 1 tbsp. candied ginger, chopped up
  • cocoa powder ΒΌ cup cocoa powder
  • coconut oil 1 tbsp. coconut oil
  • graham crackers 6 graham crackers (the highest quality you can find)
  • maple syrup 2 tbsp. maple syrup
  • nonfat greek yogurt 2 cups of Dannon Oikos plain Greek nonfat yogurt
  • nonfat vanilla greek yogurt 1/3-cup Dannon Oikos vanilla Greek nonfat yogurt
  • pomegranate seeds 1 tbsp. pomegranate seeds
  • sugar 1tbsp confectioner's sugar
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How to make it

  1. Pre-heat oven to 400.Graham Cracker Crust
  2. 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.Cream Topping In a small bowl combine vanilla Greek yogurt, pomegranate seeds, and candied ginger.Assembly 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.