Lower Fat Chocolate Cheesecake
Indulge in the rich, velvety decadence of a healthier dessert with this Lower Fat Chocolate Cheesecake recipe. Perfect for satisfying your chocolate cravings guilt-free, this cheesecake features a smooth and creamy filling made with reduced-fat cream cheese and non-fat Greek yogurt, paired with a crunchy graham cracker crust infused with a hint of cocoa. Lightened up but still indulgent, it’s delicately flavored with vanilla and topped with optional mini dark chocolate chips for an extra touch of sweetness. With easy-to-follow steps and just 20 minutes of prep time, this cheesecake delivers all the luscious flavor you love while keeping the calorie count in check. Ideal for dinner parties or a special weeknight treat, it’s the ultimate crowd-pleaser that feels as good as it tastes!
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Recipe Information
Ingredients
- 150 grams Reduced-fat graham crackers
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Unsalted butter, melted
- 450 grams Reduced-fat cream cheese (softened)
- 1 cup Plain non-fat Greek yogurt
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 2 tablespoons Mini dark chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with nonstick spray or line the base with parchment paper.
In a food processor, blend the reduced-fat graham crackers into fine crumbs. Transfer the crumbs to a bowl and mix thoroughly with 2 tablespoons of cocoa powder and the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 8 minutes, then set aside to cool.
In a large mixing bowl, use a hand or stand mixer to beat the reduced-fat cream cheese until smooth and creamy, about 2 minutes.
Add the Greek yogurt, sugar, 1/4 cup of cocoa powder, and vanilla extract to the bowl. Mix until well combined and no lumps remain.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix to avoid adding too much air to the batter.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
Before serving, garnish with mini dark chocolate chips if desired. Slice into 8 servings and enjoy your creamy, lower-fat chocolate cheesecake!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 28.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 295 mg | 6% | |
*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.
