Healthy Chocolate Cheesecakes with Catalina Crunch
Ingredients
Base
- 1 cup Catalina Crunch Cinnamon Toast Cereal
- 1 tablespoon coconut oil
Chocolate Cheesecake
- 3.5 oz dark chocolate
- 1 cup dairy-free yogurt
- 1/2 tablespoon maple syrup
- 1/2 teaspoon vanilla
Preparation
Base Directions
Use a food processor to blend Catalina Crunch cereal and coconut oil until it resembles graham cracker-like consistency. Set aside.
Cheesecake Directions
Melt the dark chocolate using the microwave or stovetop.
Remove from heat and mix in dairy-free yogurt, maple syrup, and vanilla.
Note: Adjust sweetness based on the chocolate and yogurt used.
Assembling your Cheesecake
Start with a layer of Catalina Crunch base in a cup.
Add a layer of chocolate cheesecake on top.
Repeat the layers.
Refrigerate for 1-2 hours until the cheesecake sets.
Top with whipped cream and more Catalina Crunch.