No bake chocolate cheesecake

Ingredients

Oatmeal Crust

- 25 g (1/4 cup) rolled oats

- 10 g (2 tbsp) nut butter

- 10 g (2 tbsp) maple syrup or honey

- preferred milk (only if necessary)

Greek Yogurt Cheesecake

- 120 g (1/2 cup) thick Greek yogurt

- 80 g (1/3 cup) cream cheese (low-fat)

- 1 tbsp cocoa powder

- 2 tsp granular sweetener (erythritol, sub with preferred sweetener)

Directions

- Line a small cheesecake mold with parchment paper or wrapping paper, so that the cheesecake won’t stick on the sides.

- For the crust, combine oats, nut butter and maple syrup. Mix well, until you get a dough texture – only if is too thick, adjust with a drop of milk until it get fixed. Press firmly the oatmeal mixture at the bottom of the prepared cheesecake mold

- For the cream, in a small bowl, whisk together Greek Yogurt, cream cheese, cocoa powder and granular sweetener until smooth and creamy. Transfer the cream into the cheesecake mold, on top of the oatmeal crust.

- Refrigerate overnight or for at least 2 hours before serving.