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Healthy No-Bake Chocolate Pumpkin Cheesecake

Name: Healthy No-Bake Chocolate Pumpkin Cheesecake
Ingredients: 100 g semisweet chocolate chips, as sold; 27 g melted coconut oil, as sold; 113 g cream cheese, light (low fat), as sold; 226 g cottage cheese, 1% low fat, as sold; 122 g pumpkin puree, canned; 64 g zero-calorie sweetener (erythritol/stevia/monk fruit); 6.3 g vanilla extract, as sold; 5.1 g pumpkin pie spice, dry; 0.5 g salt, dry; 4.6 g gelatin, dry; 37 g water, as sold; 245 g Greek yogurt, plain, nonfat, as sold; 36 g zero-calorie sweetener (erythritol/stevia/monk fruit); 1.1 g pumpkin pie spice, dry

225 kcal11.5 g protein17.2 g carbs13.5 g fat6 servings

Ingredients (raw weights)

100 g semisweet chocolate chips, as sold
27 g melted coconut oil, as sold
113 g cream cheese, light (low fat), as sold
226 g cottage cheese, 1% low fat, as sold
122 g pumpkin puree, canned
64 g zero-calorie sweetener (erythritol/stevia/monk fruit)
6.3 g vanilla extract, as sold
5.1 g pumpkin pie spice, dry
0.5 g salt, dry
4.6 g gelatin, dry
37 g water, as sold
245 g Greek yogurt, plain, nonfat, as sold
36 g zero-calorie sweetener (erythritol/stevia/monk fruit)
1.1 g pumpkin pie spice, dry

Steps

1⃣ Crush the Sweet Thins, mix with coconut oil, press firmly into a pan, and refrigerate ~30 mins.
2⃣Process the cream cheese, cottage cheese, pumpkin, monk fruit, vanilla, pumpkin pie spice, and salt until completely smooth. Bloom the gelatin in cold water for 5 mins.
3⃣ Gently heat the gelatin till dissolved, then process it into the filling.
4⃣ Pour over the crust and refrigerate for at least 4 hrs.
5⃣ Process the Greek yogurt, monk fruit, vanilla, and pumpkin pie spice, spread on top, and finish with crushed Sweet Thins if desired.
If you make it, be sure to let me know on SHREDHAPPENS!

Recipe by @shredhappens · original post. Creator states 240 kcal and 12 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 160 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 6 servings.