Chocolate and raspberries—a love story as old as time. Or maybe just as old as my sweet tooth.
This indulgent skinny chocolate raspberry cheesecake isn’t just a dessert; it’s an experience. Imagine a symphony of rich, creamy chocolate harmonizing with the tartness of fresh raspberries.
It’s like that unexpected plot twist in a movie that leaves you on the edge of your seat (or in this case, your taste buds). Last week, I caught myself daydreaming about this very cheesecake while stuck in traffic.
It’s that good! And let’s be honest, who doesn’t need a little chocolate escape every now and then?
Especially when it’s guilt-free—well, mostly. The world might be bustling with pumpkin spice everything right now, but this cheesecake is the real showstopper.
Trust me, it’s the kind of treat you’ll want to keep all to yourself, but also can’t wait to share.
Steps
- Preheat your oven to 350°F and coat an 8-inch square baking pan with non-stick spray.
- Combine the crushed chocolate graham cracker crumbs with softened butter using a fork, and press this mixture evenly into the base of the prepared pan.
- In a mixing bowl, gently beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
- Gradually incorporate the fat-free yogurt, egg whites, and flour into the cream cheese mixture, ensuring not to overmix.
- Pour the prepared cheesecake batter over the graham cracker crust in the pan.
- Bake the cheesecake for 25 to 30 minutes, or until the center is nearly set.
- Allow the cheesecake to cool to room temperature, then refrigerate it for a few hours until fully chilled.
- Once chilled, slice the cheesecake into 9 squares.
- Melt the semi-sweet chocolate in the microwave in 30-second intervals, stirring to avoid burning.
- Drizzle the melted chocolate over the cheesecake squares with a spatula and top each piece with two raspberries before serving.
Ingredients
- Cooking spray
- 1/2 cup (50g) crushed chocolate graham cracker crumbs
- 1 tablespoon light butter, softened
- 8 ounces reduced-fat cream cheese, softened
- 1/4 cup sugar (or sugar substitute)
- 6 ounces fat-free vanilla Greek yogurt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 ounce Baker’s semi-sweet dipping chocolate
- 18 fresh raspberries
Nutritional Values
Calories: 1350 kcal | Carbohydrates: 135 g | Protein: 45 g | Fat: 67.5 g | Sodium: 517.5 mg | Fiber: 4.5 g | Sugar: 90 g
FAQ
- Can I use a sugar substitute in this cheesecake recipe?
- Yes, you can substitute the sugar with a sugar substitute if you prefer. The recipe works well with these alternatives.
- What can I use instead of chocolate graham cracker crumbs for the crust?
- If you don’t have chocolate graham cracker crumbs, you can use regular graham crackers and add a little cocoa powder for a similar effect.
- How do I avoid over-beating the cheesecake mixture?
- To prevent over-beating, blend the ingredients gradually and stop as soon as the mixture is smooth. This will help maintain the right texture for your cheesecake.
- Can I prepare this cheesecake in advance?
- Absolutely! This cheesecake can be made ahead of time. Just make sure to refrigerate it for a few hours before serving to allow it to set properly.
- What is the best way to melt the chocolate for drizzling?
- To melt the chocolate, use the microwave in 30-second intervals, stirring between each session to avoid burning. This method ensures the chocolate is smoothly melted and ready for drizzling.
Tips
- Ensure that the cream cheese and yogurt are at room temperature before mixing to achieve a smooth and lump-free batter.
- Be cautious not to overmix the batter once the yogurt and egg whites are added to prevent a dense cheesecake texture.
- Melt the chocolate in short intervals in the microwave, stirring frequently to avoid burning it.
- Allow the cheesecake to cool completely to room temperature before refrigerating, as this helps set the texture properly.
Equipment
- 8-inch square baking pan
- Electric mixer
- Spatula
