A yogurt and Nutella cheesecake in a glass , which is made without cooking, but is also light and low in calories? I propose it to you, with this easy recipe that I “degreased” from a more traditional but high-calorie version. Instead of cheese and cream, Fage-type full-fat Greek yogurt with quark cheese added; instead of Oreos mixed with butter, pavesini with cocoa or a base of wasa and cocoa with hazelnut vegetable milk. The result I have experienced in the past few days and it is delicious: it also lends itself to many variations.

CHEESECAKE YOGURT AND NUTELLA
For 4 people
Calories: 175 per cheesecake

500 gr of Total Fage 0% Greek yogurt (260)
100 gr of low-fat quark cheese or alternatively 100 gr lean ricotta or philadelphia light (15 extra calories per serving)
A packet of cocoa pavesini (or two wasa slices with a teaspoon of cocoa) 
100 ml of vegetable milk with hazelnut or almond or alternatively rice milk
4 teaspoons of Rigoni or Novi hazelnut cream (30 g) 
A teaspoon of unsweetened cocoa
One and a half teaspoons of stevia or three tablespoons of erythritol

First of all, take care of the cream : in a bowl, mix yogurt and low-fat cheese with the sweetener and the hazelnut cream and half the milk, then put the cream in the fridge. Prepare 4 cups of about 250 ml.
Then the base: coarsely chop the pavesini or more finely the wasa slices with cocoa (in this case use a mixer or a meat tenderizer). Divide the mixture into the 4 bowls, trying to get a uniform and thin base. Wet the base with a spoonful of milk left in a cup.
Take the cream out of the fridge, pour it equally into the bowls trying to level the mixture, or use a pastry bag. Sprinkle with bitter cocoa, and serve after an hour of rest in the fridge. If you want you can put a cup of raspberry for garnish or some currants.
Variation: instead of the hazelnut cream, three 12 g grated extra-dark chocolate cubes (consider 20 calories less per person) or 30 g peanut or almond butter (same calories).