Frozen Lite Chocolate Cheesecake
Indulge guilt-free with this Frozen Lite Chocolate Cheesecake, a dreamy dessert that combines rich chocolate flavor with a light and creamy texture. Perfect for hot days, this no-bake cheesecake features a buttery graham cracker crust topped with a luscious filling made from low-fat cream cheese, Greek yogurt, and melted dark chocolate. The addition of non-fat whipped topping ensures a fluffy and airy consistency, while unsweetened cocoa powder enhances the depth of chocolatey goodness. Finished with optional dark chocolate shavings, this frozen treat is an easy, make-ahead dessert that’s sure to satisfy your sweet tooth without weighing you down. Ready in just 20 minutes of prep time, this healthier spin on a classic chocolate cheesecake is an elegant yet effortless crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 8 ounces Low-fat cream cheese, softened
- 1 cup Low-fat Greek yogurt
- 0.5 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 3 ounces Dark chocolate chips, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1 cup Non-fat whipped topping, thawed
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and can clump together.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt together using a hand mixer or stand mixer until smooth and creamy.
Add the granulated sugar, cocoa powder, melted dark chocolate, and vanilla extract to the cream cheese mixture. Beat on low speed until fully combined and smooth.
Gently fold in the non-fat whipped topping using a rubber spatula, making sure the mixture is light and fluffy.
Remove the springform pan from the freezer and pour the chocolate cheesecake filling over the prepared crust. Smooth the top with a spatula.
Cover the pan with plastic wrap and freeze for at least 4 hours or overnight until completely firm.
When ready to serve, remove the cheesecake from the freezer and let it sit at room temperature for 5 minutes to make slicing easier.
Garnish with optional dark chocolate shavings, slice, and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 410.6 g | 149% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 236.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 829 mg | 64% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
