Chocolate Raspberry Cheesecake
Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.
9 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 150 kcal | Sugar | 10 g |
| Carbs | 15 g | Cholesterol | – |
| Protein | 5 g | Sodium | 58 mg |
| Fat | 8 g | Fiber | – |
| Sugar | 10 g | ||
| Cholesterol | – | ||
| Sodium | 58 mg | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min
https://www.skinnytaste.com/skinny-chocolate-raspberry-cheesecake/
Ingredients
cooking spray
1/2 cup crushed chocolate graham cracker crumbs, 50g
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar, sugar substitute works here too!
6 oz fat-free vanilla Greek yogurt
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz Baker's semi-sweet dipping chocolate
18 raspberries
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!