Bailey’s Irish Cream Chocolate Crumb Cheesecake

Instructions

1. 15oz. weight of strained FFGY plain, I used 3 cups of Fage, strained for 3 days, covered with coffee filters, set in fridge for 2 days
2. 2.5 oz of chocolate cereal , Catalina Keto Chocolate
3. 3 large eggs
4. 2 tbsp of ICBINB 30% Oil (I Can’t Believe It’s Not Butter)
5. 1 – 1 oz. box SF FF Cheesecake pudding mix
6. 2 oz of Baileys Irish Cream
7. 60 grams of dark SF chocolate chips,Lily’s
8. 1/4 cup almond milk plus 1 tbsp
9. Cheesecake tin
10. Crush your cereal to fine crumbs and coat with melted butter, spread into bottom of cheesecake pan and bake 10 minutes at 350 degrees. Remove from oven and set aside to cool
11. Beat strained yogurt, add eggs and milk and 2 tbsp of baileys, beat, add pudding and beat until smooth. Transfer to cheesecake tin gently spread evenly and bake 30 minutes at 350
12. Heat in microwave 2 tbsp of baileys and 1 tbsp of almond milk until hot about 25 seconds, pour over chocolate chips and stir until completely melted. Pour into top of warm cheesecake and spread evenly. Refrigerate until cold about 30-40 minutes.
13. I will be doing this again using more strained yogurt.

Recipe Notes

Weight Watchers points breakdown

Serves 8 at 3PP each
Serves 12 at 2 PP each