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Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)
5 from 2 votes

Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)

Crustless Chocolate Raspberry Cheesecake that is rich in flavour but low in carbs and fat! A guilt-free chocolate pleasure!

Prep Time
10 mins
Cook Time
40 mins
Chill Time
5 hrs
Total Time
5 hrs 50 mins
Servings: 16
Calories: 117 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 18 oz cream cheese at room temperature, 80% less fat, reduced fat
  • ⅔ cup Greek yogurt non-fat, plain
  • ½ cup natural granulated sweetener or caster sugar
  • ¼ cup cocoa powder unsweetened
  • 2 egg large
  • 1 cup raspberries not frozen, divided, fresh
  • ⅓ cup mini chocolate chips of choice, I use Lilly's Premium Dark Chocolate Chips
  • ¼ cup chocolate of choice, optional to serve, melted

Instructions

    Cup of Yum
  1. Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside.
  2. Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute.
  3. Add ¾ cup of the raspberries and one third of the chocolate chips, and gently fold them through.
  4. Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40-50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour.
  5. Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5-6 hours or overnight.
  6. When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).

Notes

  • We highly recommend pouring melted chocolate all over your crustless chocolate raspberry cheesecake. 

Nutrition Information

Calories 117kcal (6%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.01g (1%) Cholesterol 39mg (13%) Sodium 129mg (5%) Potassium 138mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 217IU (4%) Vitamin C 2mg (2%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 15g 5%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 39mg 13%
Sodium 129mg 5%
Potassium 138mg 3%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 217IU 4%
Vitamin C 2mg 2%
Calcium 68mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.