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
1/2cupcrushed chocolate graham cracker crumbs(50g )
1tbsplight butter(softened)
8ozpackage reduced fat cream cheese(softened)
1/4cupsugar(sugar substitute works here too!)
6ozfat-free vanilla Greek yogurt
2large egg whites
1tspvanilla extract
1tbspall purpose flour
1ozBaker's semi-sweet dipping chocolate
18raspberries
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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!