Low Fat Chocolate Chip Cheesecake
Indulge guilt-free with this irresistibly creamy Low Fat Chocolate Chip Cheesecake, a delightful twist on a classic dessert that’s perfect for health-conscious sweet lovers. Featuring a buttery low-fat graham cracker crust and a luscious filling made with low-fat cream cheese and nonfat Greek yogurt, this recipe combines rich flavor with a lightened-up profile. Mini chocolate chips are gently folded into the batter, adding bursts of chocolatey decadence in every bite. With just 20 minutes of prep time, this easy-to-make cheesecake bakes to perfection with a smooth, velvety texture and a slightly jiggly center that sets beautifully after chilling. Ideal for special occasions or everyday indulgence, this low-fat dessert is a crowd-pleaser that satisfies sweet cravings without the extra calories. Serve chilled for a refreshing treat that’s as delicious as it is guilt-free!
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Recipe Information
Ingredients
- 1 cup low-fat graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 ounces low-fat cream cheese, softened
- 1 cup plain nonfat Greek yogurt
- 3 quarters cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 1 tablespoon all-purpose flour
- 0.5 cup mini chocolate chips
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened low-fat cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the Greek yogurt, 3/4 cup granulated sugar, and vanilla extract to the cream cheese. Beat until fully combined.
Add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
Sprinkle in the flour and mix just until incorporated.
Gently fold in the mini chocolate chips.
Pour the cheesecake batter over the prepared crust, spreading it into an even layer with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open. Allow the cheesecake to cool gradually in the oven for about an hour to prevent it from cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Before serving, run a knife around the edges to release the cheesecake from the pan. Cut into slices and enjoy!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 33.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 213 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.
