No-Bake Yogurt Cheesecake Pudding Pot

Ingredients:
(Makes 6 in mini pudding jars)

For hazelnut crust:
2/3 cup ground toasted hazelnut (hazelnut meal)
2 tablespoons coconut oil

For cheesecake:
250g cream cheese
1 cup Greek yogurt (thick, not watery)
1/4 cup honey
2 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt


Instructions:

For the hazelnut crust:

Stir hazelnut meal and oil together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar, and use your fingers or a spoon to pack it down firmly.

For the cheesecake:

Add all ingredients to a food processor, and pulse to combine until well blended. Spoon about 2/3 cup of the mixture into each jar on top of the graham cracker crust. Refrigerate for 2-3 hours until set. Serve topped with raspberries and tangerine zest.

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