Dessert
Skinny Chocolate Raspberry Cheesecake
Rich chocolate graham cracker crust cradles a silky filling of reduced fat cream cheese and Greek yogurt, sweetened with sugar and kissed with vanilla. A glossy ribbon of melted semi sweet chocolate and bright raspberries crowns each slice, delivering creamy chocolate raspberry bliss in every luscious bite.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 9
Nutrition per Serving
- Calories
- 150
- Protein
- 5g
- Carbs
- 15g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 10g
- Sodium
- 58mg
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!