Lighter Chocolate Cheesecake
Indulge your chocolate cravings guilt-free with this Lighter Chocolate Cheesecake, a rich and creamy dessert that's light on calories but big on flavor! Featuring a buttery low-fat graham cracker crust and a luscious filling made from a blend of low-fat cream cheese, velvety Greek yogurt, and decadent dark chocolate, this cheesecake strikes the perfect balance of indulgence and wellness. A touch of unsweetened cocoa powder and a hint of vanilla extract enhance the chocolatey depth, while the clever use of lower-fat ingredients ensures a lighter finish that doesn’t compromise on texture or taste. Ready in under an hour and perfect for make-ahead occasions, this healthier dessert is ideal for chocolate lovers seeking a sweet, sophisticated treat. Garnish with berries or whipped cream for a beautiful presentation worth savoring.
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Recipe Information
Ingredients
- 150 grams low-fat graham crackers
- 50 grams unsalted butter, melted
- 225 grams low-fat cream cheese, softened
- 150 grams plain Greek yogurt
- 100 grams granulated sugar
- 40 grams unsweetened cocoa powder
- 2 units large eggs
- 1 teaspoon vanilla extract
- 80 grams dark chocolate chips, melted and slightly cooled
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
Crush the graham crackers into fine crumbs using a food processor or a resealable bag and rolling pin. Mix the crumbs with melted butter until evenly combined.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 8 minutes, then set aside to cool.
In a large mixing bowl, beat the low-fat cream cheese, Greek yogurt, and granulated sugar until smooth and creamy (about 2-3 minutes).
Add the cocoa powder and continue to mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the melted dark chocolate until the mixture is uniform in color.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a baking tray and bake for 40-45 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks on top.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Carefully remove the cheesecake from the pan, slice, and serve. Optionally, garnish with a dusting of cocoa powder, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 23.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 237 mg | 5% | |
*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.
