Marble Mocha Cheesecake Light
Indulge in the creamy decadence of a dessert that’s both indulgent and guilt-conscious with this Marble Mocha Cheesecake Light. Featuring a buttery crust made from reduced-fat graham crackers and a luscious filling of reduced-fat cream cheese and low-fat Greek yogurt, this cheesecake offers a lighter twist on a classic favorite without sacrificing flavor. Swirled with a rich blend of melted semi-sweet chocolate and aromatic coffee, the marbled design makes it as visually stunning as it is delicious. Baked in a gentle water bath to ensure a crack-free, velvety texture, this dessert is perfect for special occasions or an everyday treat that won’t weigh you down. With just 25 minutes of prep and 10 irresistible servings, this marbled mocha delight will quickly become a standout in your recipe repertoire!
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Recipe Information
Ingredients
- 1 cup Reduced-fat graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 3 tablespoons Unsalted butter, melted
- 16 ounces Reduced-fat cream cheese (softened)
- 1 cup Low-fat Greek yogurt
- 0.75 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.33 cup Semi-sweet chocolate chips
- 1 teaspoon Instant coffee granules
- 2 tablespoons Hot water
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easier release.
In a mixing bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until all crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to make an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and Greek yogurt until smooth and creamy, about 1-2 minutes.
Add 3/4 cup of sugar and vanilla extract, and beat until well combined.
Add the eggs, one at a time, beating just until incorporated. Do not overmix.
In a small microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring between intervals until smooth. Let cool slightly.
In a separate small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water. Add this coffee mixture to the melted chocolate and stir until smooth.
Remove 3/4 cup of the cream cheese batter and mix it with the chocolate-coffee mixture until well combined.
Pour the plain cream cheese batter into the prepared crust. Dollop the chocolate-coffee batter over the top, then use a butter knife or skewer to swirl the two batters together, creating a marbled effect.
Place the springform pan in a larger baking pan, then pour hot water into the larger pan to create a water bath (this helps prevent cracks in the cheesecake).
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Remove the springform pan from the water bath and run a knife around the edges to loosen the cake. Let cool completely, then refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 28.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 131 mg | 3% | |
*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.
