Ingredients:

  • 36 chocolate sandwich cookies, finely pulsed (approx. 400g)
  • 6 tbsp unsalted butter, melted and cooled
  • 1/4 tsp flaky sea salt
  • 8 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/4 cup powdered monkfruit sweetener
  • 1 tsp pure vanilla bean paste
  • 3.5 cups low-fat whipped topping, divided
  • 2 packages (3.9 oz each) sugar-free instant chocolate pudding mix
  • 2.75 cups cold skim milk
  • 2 oz 70% dark chocolate, shaved
  • 1/2 tsp espresso powder

Instructions:

  1. Prep the base. Combine the finely pulsed cookie crumbs with the 6 tbsp of melted butter and sea salt.
  2. Set the crust. Press the mixture firmly into the bottom of a 9x13 inch glass baking dish. Freeze for 15 minutes until the butter has completely hardened. Note: This creates the moisture barrier.
  3. Whip the cheesecake. In a large bowl, use an electric hand mixer to beat the 8 oz of cream cheese, yogurt, monkfruit, and vanilla bean paste.
  4. Incorporate the air. Gently fold 1 cup of the low-fat whipped topping into the cheesecake mixture. Spread it evenly over the chilled crust until smooth from edge to edge.
  5. Mix the mousse. In a separate bowl, whisk the 2 packages of pudding mix and 2.75 cups of cold skim milk for 2 minutes until the whisk leaves distinct trails.
  6. Create the chocolate layer. Fold 1.5 cups of whipped topping into the thickened pudding. Spread this chocolate mousse over the cheesecake layer.
  7. Top it off. Spread the remaining 1 cup of whipped topping over the top. Use your offset spatula to create decorative swirls.
  8. Garnish and chill. Sprinkle the shaved dark chocolate and espresso powder over the top. Refrigerate for at least 4 hours until the layers feel firm to a light touch.