I am personally not really a cheesecake lover, but I found myself creating a rather intense Smoked Savory Cheesecake last year for a recipe contest. After a few modifications, I came up with this lighter, simpler version for cheesecake & dessert lovers alike. 

The flavorful, super creamy {full fat} greek yogurt filling sits on a cinnamon scented chocolate chip cookie crust. And if that isn’t divine enough, you can add chocolate chip cookie milk whipped cream that elevates a rather simple dessert in just a few steps!

Ingredients

16 oz Greek Whole Milk Yogurt, Plain
½ C Favorite Sweetener (maple, honey, agave or white sugar)
1 tsp Vanilla Extract
¼ c Cocoa Powder

1 tsp + ½ tsp Instant Espresso Powder
1 tsp +½ tsp Cinnamon
½ tsp Salt
1 pack of Chips Ahoy Chocolate Chunk Cookies
2 Tbsp coconut oil, melted

To Garnish (Optional):

Cookie Milk Rosettes:
1 C Heavy cream
Reserved Chips Ahoy Cookie Crumbs 
2 Tbsp powdered sugar
⅛ tsp Cinnamon

Instructions

1. Ahead of time: pour greek yogurt in a cheesecloth lined colander placed in a bowl. Cover in plastic wrap and place in your refrigerator for 5 to 7 days, so that the liquid whey drips out of the yogurt, leaving fully concentrated flavors behind. 

2. When ready to make cakes, line a cupcake tin with liners. Set aside 5 Chips Ahoy cookies & crumble the rest, reserving the chunks in a separate bowl.  Soak the chunks in 1 c heavy cream & set aside. With the remaining cookie crumbles, breakdown until they form a loose powder. Combine with melted coconut oil, ½ tsp cinnamon, & ½ tsp espresso powder; press onto the bottom of each cupcake liner. Place in freezer for at least 10 minutes (this step can be done ahead of time). 

3. Once the chocolate chunks have soaked for about 10 minutes, strain the chocolate from the cream & place cookie milk in the refrigerator.  Melt chocolate chunks in the microwave or over the stove using a double broiler until melted. Set aside. 

4. Beat strained yogurt, ½ cup sweetener & vanilla with mixer until blended. Once combined, add the melted chocolate chunks, cocoa powder, cinnamon, instant espresso powder, & salt. Pour mixture over each cupcake crust, about ½ cup, and smooth the tops of each cake until even.  Freeze overnight or for 4 hours. 

5. Optional: Cookie Milk Rosettes. Whip Cookie Milk Cream with powdered sugar & cinnamon until stiff peaks form. Place whipped cookie cream in a pastry bag with an open star tip & set aside. 

6. To decorate cheesecake: Once cupcakes are set, you can enjoy as is or decorate with cookie milk cream, Chips Ahoy pieces, etc. enjoy!