Ingredients:

  • 2 cups (200g) Chocolate graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp Coconut sugar
  • 1/4 tsp Sea salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1/2 cup (120g) Plain Greek yogurt
  • 3/4 cup (90g) Powdered Monkfruit sweetener
  • 6 oz (170g) Bittersweet chocolate (70% cacao), melted and slightly cooled
  • 1/4 cup (25g) High-quality Dutch-processed cocoa powder
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 1/2 cup (120ml) Evaporated milk
  • 1/3 cup (80ml) Pure maple syrup
  • 1 Large egg yolk
  • 2 tbsp Unsalted butter
  • 1 cup (100g) Toasted pecans, chopped
  • 1 cup (80g) Shredded coconut, toasted

Instructions:

  1. Combine 2 cups chocolate graham cracker crumbs, 5 tablespoons melted butter, coconut sugar, and salt in a medium bowl. Press firmly into the bottom of a 9 inch springform pan until the surface is flat and compacted.
  2. Chill the crust in the freezer for 15 minutes while you prepare the filling to ensure it doesn't crumble when topped.
  3. Beat 16 oz softened cream cheese and 3/4 cup powdered monkfruit in a large bowl until the texture is silky and pale.
  4. Mix in 1/2 cup Greek yogurt, 1/4 cup cocoa powder, and 1 tsp vanilla extract until no streaks of brown remain.
  5. Fold in 6 oz melted bittersweet chocolate and 1 cup heavy whipping cream (whipped to stiff peaks) until the mixture looks like a thick chocolate cloud.
  6. Spread the filling over the chilled crust and smooth the top with an offset spatula.
  7. Whisk 1/2 cup evaporated milk, 1/3 cup maple syrup, and 1 large egg yolk in a small saucepan over medium heat.
  8. Cook for 5-7 minutes until the liquid coats the back of a spoon and smells like warm caramel.
  9. Stir in 2 tbsp butter, 1 cup toasted pecans, and 1 cup toasted coconut, then let it cool completely before spreading over the cheesecake.