Pre-heat oven to 400 degrees F.
Graham Cracker Crust
- Pulse graham crackers in a food processor until you have a fine sand-like texture. Toss crumbs into a bowl and combine with the melted coconut oil, using your fingers to work it al together until it feels like wet sand.
- Divide graham cracker crumbs amongst four six-ounce ramekins and use your fingertips to create a graham cracker crust bowl in the bottom of the ramekin. Pop them onto a rimmed baking sheet and bake for 6-8 minutes or until golden brown. Set aside and allow to cool.
Chocolate Cheesecake Filling
- In a medium bowl combine Greek nonfat yogurt, cocoa powder, maple syrup, and confectioners sugar. Set aside.
In a small bowl combine vanilla Greek nonfat yogurt, pomegranate seeds, and candied ginger.
Divide chocolate cheesecake filling evenly amongst all four ramekins. Top each ramekin with a dollop of cream topping. Sprinkle each one with a few extra bits of ginger and pomegranate seeds.