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.
Yield: 9 servings
5 from 1 vote

Skinny Chocolate Raspberry Cheesecake

Prep Time: 15 mins
Cook Time: 30 mins
Chill Time: 2 hrs
Total Time: 2 hrs 45 mins
Course: Dessert
Cuisine: American
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.

Ingredients

  • cooking spray
  • 1/2 cup 50g crushed chocolate graham cracker crumbs
  • 1 tbsp light butter (softened)
  • 8 oz package reduced fat cream cheese (softened)
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 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!

Nutrition

Serving: 1square, Calories: 150kcal, Carbohydrates: 15g, Protein: 5g, Fat: 7.5g, Sodium: 57.5mg, Fiber: 0.5g, Sugar: 10g
Freestyle Points: 6
Points +: 4