Skinny Chocolate Raspberry Cheesecake Recipe

Skinny Chocolate Raspberry Cheesecake Recipe

How To Make Skinny Chocolate Raspberry Cheesecake

This raspberry cheesecake is made lighter with yogurt and reduced-fat cream cheese, but not any less indulgent with graham crust and melted chocolate.

Preparation: 15 minutes
Cooking: 30 minutes
Chill Time: 2 hours
Total: 2 hours 45 minutes



  • cooking spray
  • ½cupchocolate graham cracker crumbs,crushed
  • 1tbsplight butter,softened
  • 8ozcream cheese,1 package, reduced fat, softened
  • ¼cupsugar
  • 6ozvanilla Greek yogurt,fat-free
  • 2large egg whites
  • 1tspvanilla extract
  • 1tbspall purpose flour
  • 1ozchocolate,Baker’s semi-sweet dipping
  • 18raspberries


  1. Heat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick spray.

  2. Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into the bottom of the prepared pan.

  3. Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer.

  4. Gradually beat in fat-free yogurt, egg white, and flour. Do not overbeat. Pour over graham cracker crust.

  5. Bake for 25 to 30 minutes or until center is almost set.

  6. Cool to room temperature then chill for a few hours in the refrigerator.

  7. Cut the cake into 9 slices.

  8. Melt the chocolate in the microwave, 30 seconds at a time until melted, being careful not to burn.

  9. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!


  • Calories: 179.54kcal
  • Fat: 12.99g
  • Saturated Fat: 6.79g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 3.40g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 12.41g
  • Fiber: 0.52g
  • Sugar: 9.21g
  • Protein: 4.19g
  • Cholesterol: 31.88mg
  • Sodium: 135.56mg
  • Calcium: 44.22mg
  • Potassium: 70.21mg
  • Iron: 0.40mg
  • Vitamin A: 99.54µg
  • Vitamin C: 1.00mg
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