High Protein Chocolate Cheesecake - No Protein powder needed

I made this recipe for my Mum's birthday on Wednesday and it has got the approval of the whole family! 
Not too sweet and the base is lovely and crumbly. If you have a huge sweet tooth you can add more sweetener to your preferred taste. This keeps really well in the fridge as the gelatin holds the "cheese" layer together. Haven't tried freezing it yet... I doubt it will last that long.

The Macros per 8th of cake are pretty decent too:
Calories - 215kcal
Carbs - 27g
Sugars - 13g
Fat - 7g
Protein - 10g

If you try this recipe tag me in your photos with #foodiefridaywithJGB

Ingredients:

• 1 tbs coconut oil 1.5 tbs lurpak
• 10 reduced fat digestive biscuits
• 1 sachet of powdered gelatine
• 180ml skimmed milk
• 4 level tbsp choc chick raw cacao powder
• 2 tsp coffee granules
• 250g quark
• 4 x 175g weight watchers Vanilla yogurt pots
• 2 tsp sweetener
• 5g milk chocolate, grated
• ​choc chick cacao nibbles to decorate

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Method:

1. ​line an spring-form tin with non-stick baking parchment.

2. Melt the spread coconut oil and butter in the microwave for 1 minute

3. Put the biscuits in a seal able food bag, bash into fine crumbs and tip into a bowl. Pour in the melted oil and butter stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Put in fridge to set for 1 hour

4. Mix the milk, raw cacao powder and coffee granules in a jug and heat in the microwave for 2 minutes. Add the gelatin sachet to the milk and whisk until dissolved.

5. Leave to cool for 10 minutes.

6. Whisk the quark, yogurt, sweetener and cooled milk using a hand whisk and pour on to the biscuit base. Chill for 3 hours.

7. Remove from fridge and carefully take out of the tin. Add cacao nibbles and cacao powder to decorate