Reduced Fat Chocolate Cheesecake
Indulge in the rich, velvety flavor of this Reduced Fat Chocolate Cheesecake, a guilt-free dessert that’s perfect for chocolate lovers looking for a lighter option. This decadent treat features a crisp low-fat graham cracker crust and a creamy chocolate-infused filling made with low-fat cream cheese, non-fat Greek yogurt, and a touch of dark chocolate for an irresistible depth of flavor. With only 20 minutes of prep time, this easy yet impressive cheesecake is baked to perfection and finished with optional fresh raspberries and a sprinkle of powdered sugar for a pop of color and natural sweetness. Whether you’re entertaining guests or treating yourself, this reduced-fat dessert delivers indulgence without the extra calories. Perfect for any occasion!
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Recipe Information
Ingredients
- 1.5 cups Low-fat graham crackers, crushed
- 2 tablespoons Unsweetened cocoa powder
- 4 tablespoons Unsalted butter, melted
- 16 ounces Low-fat cream cheese (room temperature)
- 1 cup Greek yogurt (non-fat or low-fat)
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 4 ounces Dark chocolate, melted and slightly cooled
- 0.5 cup Fresh raspberries (optional, for topping)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the crushed low-fat graham crackers and 2 tablespoons of cocoa powder. Stir in the melted butter until the mixture resembles damp sand.
Press the crust mixture evenly into the bottom of the springform pan. Use the back of a spoon or the bottom of a glass to firmly press it down. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the low-fat cream cheese and Greek yogurt until smooth, using either a handheld or stand mixer on medium speed.
Add the granulated sugar and 1/4 cup of cocoa powder to the bowl, and mix until fully incorporated.
Add the eggs one at a time, beating well after each addition to ensure smoothness. Avoid overmixing.
Stir in the vanilla extract and the melted, slightly cooled dark chocolate. Mix until the batter is smooth and well combined.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 40-50 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool inside the oven for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight for best results.
Before serving, garnish the top with fresh raspberries and a light dusting of powdered sugar (optional). Slice and enjoy!
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 473.0 g | 172% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 262.5 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1189 mg | 91% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3331 mg | 71% | |
*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.
