Cottage Cheese Pistachio Cheesecake Cups

Ingredients:

 Graham Cracker Layer:

9 Graham crackers (about 270 g)
60 g unsalted butter

Chocolate Layer:

170 g semi-sweet chocolate chips
2 teaspoons coconut oil

Cottage Cheese Cheesecake Layer:

280 g 4% cottage cheese
80 g pistachio butter
90 g honey (plus 15 g extra)

Optional Toppings:

whipped cream
shelled pistachio nuts, roughly chopped

Instructions:

1. Preheat your oven to 175°C (350°F).
2. In a food processor, blend the graham crackers until they are finely crushed.
3. Melt the butter in a small saucepan and mix it with the crushed graham crackers until well combined.
4. Press the mixture evenly into the bottom of serving cups or a muffin tin. Bake for 8-10 minutes until golden. Allow to cool completely.
5. While the crust is cooling, prepare the chocolate layer. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring until melted and smooth.
6. Spoon a layer of chocolate over each cooled graham cracker crust and refrigerate until set, about 15-20 minutes.
7. For the cheesecake layer, blend the cottage cheese, pistachio butter, and honey in the food processor until smooth and creamy.
8. Once the chocolate layer is set, spoon the cheesecake mixture over the chocolate layer in each cup.
9. Chill the cheesecake cups in the refrigerator for at least 2 hours before serving.
10. Before serving, top with whipped cream and sprinkle with chopped pistachios.

Yields: 6-8 cups
Prep: 20 minutes
Cook: 10 minutes
Total Time: 2 hours 30 minutes (including chilling).