Yield: 9 servings
Skinny 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.
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
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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!
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Nutrition
Serving: 1square, Calories: 150kcal, Carbohydrates: 15g, Protein: 5g, Fat: 7.5g, Sodium: 57.5mg, Fiber: 0.5g, Sugar: 10g
WW Points Plus: 4