Guilt Free Chocolate Cheese Cake Duke Diet Fitness Center
Indulge in the rich, velvety decadence of this Guilt-Free Chocolate Cheesecake, an inspired creation from the Duke Diet Fitness Center that blends luscious flavor with a healthy twist. Made with low-fat cream cheese, non-fat Greek yogurt, a touch of unsweetened cocoa, and melted dark chocolate chips, this dessert is a chocolate lover’s dream without the guilt. The almond flour crust, enhanced with unsweetened applesauce, adds a nutty, wholesome base, while a sugar substitute keeps the sweetness light and waistline-friendly. Baked to creamy perfection and chilled for the ultimate silky texture, this dessert is perfect for fitness-conscious foodies or anyone looking for a healthier indulgence. Serve with fresh berries for a pop of natural sweetness, and revel in every bite of this low-calorie, high-satisfaction treat!
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Recipe Information
Ingredients
- 16 oz Low-fat cream cheese (softened)
- 1 cup Non-fat plain Greek yogurt
- 0.33 cup Unsweetened cocoa powder
- 0.5 cup Dark chocolate chips (at least 70% cacao), melted
- 2 large Eggs
- 0.5 cup Granulated sugar substitute (e.g., erythritol or stevia blend)
- 1 tsp Vanilla extract
- 1 cup Almond flour
- 0.25 cup Unsweetened applesauce
- 1 pinch Pinch of salt
- 1 for greasing Cooking spray
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with cooking spray and set aside.
In a mixing bowl, combine almond flour, unsweetened applesauce, and a pinch of salt until it forms a dough-like consistency. Press this mixture evenly into the bottom of the prepared springform pan to create the crust.
Bake the crust for 10 minutes at 325°F, then remove it from the oven and let it cool while you prepare the filling.
In a large bowl, beat the softened low-fat cream cheese with a hand mixer until smooth and creamy.
Add the non-fat Greek yogurt, granulated sugar substitute, and vanilla extract to the cream cheese. Beat until well combined.
Mix in the unsweetened cocoa powder and melted dark chocolate until the filling is chocolatey and smooth.
Add the eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
Pour the chocolate cheesecake filling onto the pre-baked crust. Smooth the top with a spatula.
Place the springform pan onto a baking sheet and bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight for the best texture.
Slice and serve on its own or with your favorite fresh berries for a burst of natural sweetness.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 63.4 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1211 mg | 93% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2837 mg | 60% | |
*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.
