Low Fat Chocolate Cheesecake Muffins
Indulge in the rich, velvety goodness of guilt-free decadence with these Low Fat Chocolate Cheesecake Muffins! Blending creamy low-fat cream cheese and non-fat Greek yogurt, these muffins deliver all the lusciousness of cheesecake while packing a chocolatey punch from unsweetened cocoa powder. With just the right amount of sweetness and a moist, tender texture, they’re further enhanced by optional dark chocolate chips for a touch of indulgence. Perfectly portioned into individual servings, these treats are ideal for satisfying chocolate cravings without derailing your health goals. Ready in just 40 minutes and easy to make, they’re a must-try for dessert lovers looking for a low-fat, high-flavor option to enjoy chilled or at room temperature.
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Recipe Information
Ingredients
- 225 grams Low-fat cream cheese
- 120 grams Greek yogurt (non-fat, plain)
- 30 grams Unsweetened cocoa powder
- 75 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 1 large Egg
- 1 large Egg white
- 30 grams All-purpose flour
- 60 milliliters Low-fat milk
- 30 grams Dark chocolate chips (optional)
- 0.125 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.
In a large mixing bowl, beat the low-fat cream cheese and Greek yogurt together until smooth and creamy.
Add the cocoa powder, granulated sugar, and salt to the bowl, and mix until fully incorporated.
Mix in the vanilla extract, then beat in the egg and egg white one at a time, ensuring the mixture is smooth after each addition.
Sift in the all-purpose flour and gently fold it into the batter until just combined. Do not overmix.
Add the low-fat milk and stir until the mixture has a smooth, pourable consistency.
If desired, fold in dark chocolate chips for bursts of chocolate in every bite.
Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until the centers appear set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay!).
Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature!
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 102.8 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 606 mg | 47% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1380 mg | 29% | |
*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.
