Chocolate and espresso are a match made in heaven.  This light no bake cheesecake comes together quickly and tastes divine.  You will savor every bite. 

Recipe adapted from Food Network

Ingredients:

Crust-

1 sleeve chocolate graham crackers

3 tablespoons extra virgin coconut oil melted

Filling-

½ cup heavy cream

1 ½ teaspoons powdered gelatin

½ cup sugar

1 tablespoon espresso powder

8 ounces nonfat vanilla Greek yogurt

15 ounces part skim ricotta cheese

1 teaspoon vanilla extract

Directions:

Crust-

1. Add graham crackers to food processor.  Pulse until a fine crumb.
2. Drizzle melted coconut oil over crumbs.  Pulse to mix.
3. Transfer crumbs to a pie plate.  Gently push down to make the crust.
4. Freeze for 10 minutes.

Filling-

1. Pour the cream into a small bowl.  Sprinkle the gelatin over the ream.  Let sit to bloom the gelatin for 5 minutes.
2. Transfer the mixture to a small saucepan and add the sugar and espresso powder.
3. Warm over very low heat whisking constantly to dissolve the gelatin.  Do not let the mixture simmer or boil.
4. Remove from heat and whisk until completely smooth.  Let cool for about 5 minutes.
5. Beat the yogurt on medium high speed in a mixer fitted with a paddle attachment until light and smooth 1-2 minutes.
6. Add the ricotta and beat until smooth.  Scrape down the edges to ensure an even mixture.
7. Add the cooled espresso cream mixture.  Beat until smooth.
8. Transfer the mixture to the pie plate.
9. Chill in the refrigerator for at least 3 hours.
10. Optional: Top with a drizzle of chocolate syrup or top with whipped cream.