Yogurt Chia Cheesecake with Chocolate Almond Crust

The recipe I'm going to share with you today is not a traditional cheesecake, but it is just as easy , just as delicious, and so much more healthy. I made it in a tiny 6-7" springform pan that I picked up at Value Village awhile back and I've been waiting to use. I topped it with a dark chocolate sauce which I made by melting 70% dark chocolate and mixing with almond milk to the desired consistency. I think this would be wonderful with fresh local berries in the summer.

Yogurt Chia Cheesecake with Chocolate Almond Crust

adapted from this recipe by Bare Root Girl and

this recipe which was adapted by A Baking Girl who adapted it from Eat, Live, Run

Crust:

1 C almonds

3 medjool dates, seeded and chopped

1/4 tsp salt

1/8 C melted butter

1 Tbsp cocoa powder

Cake:

2 C fat free plain greek yogurt

1/2 C sugar

pinch of salt

2 Tbsp chia seeds

6 Tbsp water

2 tsp vanilla extract

1 Tbsp cornstarch

1. Combine almonds, salt and cocoa powder, and process to desired consistency. I left mine with larger chunks of almonds to give it some crunch.

2. Add dates and butter and continue to process until mixture sticks together and pulls away from sides.

3. Press crust evenly into bottom of 6-7" springform pan.

4. Preheat oven to 350F

5. Combine the chia seeds and water and let sit for 5 minutes to gel

6. Combine the chia mix, sugar, yogurt and vanilla and mix. Add the cornstarch and salt and blend well.

7. Pour filling into prepared pan with crust. Bake for 45 minutes. The edges will start to pull away from sides of pan, but it will look jiggly in the center. Let cool for 2-3 hours in the fridge before releasing springform pan. 

8. Top with fresh berries or dark chocolate sauce ( or both!)