Servings: 4

4  Graham crackers, crushed 4  Graham crackers, crushed
2 Tbsp room temperature butter (no need to melt) 2 Tbsp room temperature butter (no need to melt)
 
6 oz  Cream Cheese 6 oz  Cream Cheese
2 Tbsp Thick  Unsweetened Homemade Yogurt 2 Tbsp Thick  Unsweetened Homemade Yogurt
1 Tsp vanilla Extract (pure) 1 Tsp vanilla Extract (pure)
¼  C  Sugar 1 egg ¼  C  Sugar 1 egg
1 Tbsp. Cocoa Powder 1 Tbsp. Cocoa Powder

Combine crumbs, butter, mix by hand.
Divide into 4 to 5 mini mason jars, tamp lightly.
Mix remaining Cream Cheese, Yogurt, Vanilla and Cocoa Powder on low ( hand mixer) until very smooth about 2 minutes and then add the egg and blend on low for 30 secs.
Divide between jars, cover each with foil, loosely.
Pressure cook jars on trivet, over 2 cups water for 8 minutes.
Allow to release naturally.
Remove, cool, eat, refrigerate or freeze