Individual Chocolate Cheesecakes

Dani’s decadent chocolate cheesecakes are a great dessert for holiday parties and get–togethers.

  • PREPARATION TIME: 20 Minutes
  • YIELDS 4 servings


  • Graham Cracker Crust
  • 6 graham crackers (the highest quality you can find)
  • 1 tbsp. coconut oil
  • Chocolate Cheesecake Filling
  • 2 cups of Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1/4 cup cocoa powder
  • 2 tbsp. maple syrup
  • 1 tbsp. confectioner’s sugar
  • Cream Topping
  • 1/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1 tbsp. pomegranate seeds
  • 1 tbsp. candied ginger, chopped up
Individual Chocolate Cheesecakes


Pre-heat oven to 400 degrees F.
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 al 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 nonfat yogurt, cocoa powder, maple syrup, and confectioners sugar. Set aside.

Cream Topping
In a small bowl combine vanilla Greek nonfat 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.