¾ cup graham crackers
¼ cup coconut oil
2 cups plain, low-fat Greet yogurt
2 cups extra-light cream cheese
½ cup chocolate protein powder
1 tbsp. chocolate-hazelnut spread (low sugar if possible)
2 tbsp. roasted hazelnuts, chopped
Preheat the oven to 355F
Place the crackers in a blender and blend until finely crushed or you can put them in a sandwich bag and hit them with a rolling pin.
Melt the coconut oil in the microwave for 1 minute, then pour it over the crushed crackers. Stir this together until the crushed crackers are fully coated.
Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can.
In a separate bowl mix together the yogurt, cream cheese and protein powder. Beat it until smooth (there should be no lumps of powder. Pour mix over the cracker base and level it out.
Bake on a middle shelf for 30 minutes. The top should not color, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out of the oven, don’t wait until it is fully set as it will set further once it is chilled.
Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.
Finish by spreading on the chocolate-hazelnut spread and sprinkling over the chopped hazelnuts.