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.
Serves:
Ingredients
- 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
Instructions
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Heat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick spray.
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Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into the bottom of the prepared pan.
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Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer.
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Gradually beat in fat-free yogurt, egg white, and flour. Do not overbeat. Pour over graham cracker crust.
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Bake for 25 to 30 minutes or until center is almost set.
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Cool to room temperature then chill for a few hours in the refrigerator.
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Cut the cake into 9 slices.
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Melt the chocolate in the microwave, 30 seconds at a time until melted, being careful not to burn.
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Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!
Nutrition
- 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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