Skinny Chocolate Raspberry Cheesecake
User Reviews
5
Skinny Chocolate Raspberry Cheesecake
Description
This cheesecake uses a chocolate graham cracker crust mixed with light butter as a flavorful base. The filling is made by combining softened reduced-fat cream cheese, sugar or sugar substitute, vanilla, fat-free vanilla Greek yogurt, egg whites, and all-purpose flour. The ingredients are mixed until smooth but not overbeaten to maintain a creamy consistency. The cheesecake is baked in a square pan at 350°F for 25 to 30 minutes until the center is almost set.
After cooling to room temperature and chilling in the refrigerator, the cheesecake is cut into nine slices. Each piece is topped with a drizzle of melted semi-sweet chocolate and garnished with fresh raspberries, balancing tartness against the subtle sweetness of the filling. The combination presents a dessert that is lighter in fat but maintains pleasing texture and flavor.
The use of egg whites and Greek yogurt lightens the classic cheesecake, while the chocolate crust and drizzle provide contrast in flavor and texture. This cheesecake can be served chilled, making it suitable for a refreshing dessert option after a meal.
Ingredients
- cooking spray
- 1/2 cup graham cracker crumbs 50g, crushed, chocolate
- 1 tbsp butter softened, light
- 8 oz cream cheese softened, reduced fat, package
- 1/4 cup sugar (sugar substitute works here too!)
- 6 oz vanilla Greek yogurt fat-free
- 2 egg large, whites
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 oz semi-sweet chocolate Baker's brand, for dipping
- 18 raspberry
Instructions
- Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
- Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.
- Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
- Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.
- Bake 25 to 30 minutes or until center is almost set.
- Cool to room temperature then chill a few hours in the refrigerator.
- Cut the cake into 9 slices.
- Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.
- Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 150kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 7.5g | 12% |
| Sodium | 57.5mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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