Ingredients
Method
Make the ganache
- Place the chopped chocolate in a microwave-safe bowl. Pour cream over the chocolate so that about ¼ of the chocolate remains uncovered.¼ cup chocolate, heavy cream
- Microwave in short bursts, whisking between each one, until the chocolate melts and forms a smooth ganache. Set aside to cool slightly so it thickens.
Make the cheesecake filling
- In a bowl combine cream cheese, sugar, vanilla, cream of tartar, lemon zest, greek yoghurt, and lemons juice. Mix until smooth and creamy.8 oz cream cheese, ¼ cup sugar, 1 tsp vanilla extract, 1/16 tsp cream of tartar, lemon zest, 1 tbsp Greek yogurt, 1 tsp lemon juice
- Gently fold in the whipped cream until fully combined and fluffy.½ cup heavy cream
Assemble the cheesecake pots
- Layer the dessert in jars or small bowls by alternating the ganache, cheesecake filling, and graham crackers.
- You can eat these right away, but they’re even better after chilling in the fridge for a few hours or overnight so the layers firm up.
Nutrition
Calories: 409kcalCarbohydrates: 23gProtein: 5gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 91mgSodium: 189mgPotassium: 151mgFiber: 1gSugar: 21gVitamin A: 1199IUVitamin C: 1mgCalcium: 82mgIron: 0.4mg
Notes
- The nutritional information included here is meant to be used as a guide only. We are not licensed nutritionists.
