Rich and Creamy Chocolate Mini Cheesecakes Low Fat
Indulge in a decadent treat with these Rich and Creamy Chocolate Mini Cheesecakes that are not only irresistibly delicious but also low fat! Perfectly portioned in a muffin tin, these bite-sized desserts feature a buttery, low-fat graham cracker crust topped with a velvety chocolate cheesecake filling made with softened low-fat cream cheese, non-fat Greek yogurt, and a touch of dark chocolate. Delightfully rich in flavor yet light in calories, these cheesecakes bake up in under 20 minutes and chill to perfection for a make-ahead dessert. The addition of unsweetened cocoa powder and melted dark chocolate ensures a luscious, deep chocolate taste, while optional fresh berries or shaved chocolate make the perfect garnish for an elegant finishing touch. Whether you’re hosting a dinner party or craving a guilt-free indulgence, these low-fat cheesecakes are a must-try!
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Recipe Information
Ingredients
- 6 sheets Low-fat graham crackers
- 2 tablespoons Unsalted butter, melted
- 16 ounces Low-fat cream cheese (softened)
- 3 tablespoons Non-fat Greek yogurt
- 0.33 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 piece Large egg
- 2 tablespoons Dark chocolate chips (melted and slightly cooled)
- Fresh berries or shaved chocolate (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
Crush the graham cracker sheets into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
In a small bowl, mix the graham cracker crumbs with melted butter until evenly combined.
Distribute about 1 tablespoon of the crumb mixture into each liner and press it firmly to form a crust. Set aside.
In a mixing bowl, beat the softened low-fat cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the non-fat Greek yogurt, granulated sugar, unsweetened cocoa powder, and vanilla extract, and continue mixing until well combined.
Beat in the egg until just incorporated, then fold in the melted dark chocolate chips.
Spoon the cheesecake filling evenly over the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 15-18 minutes or until the centers are just set but still slightly jiggly.
Remove the tin from the oven and allow the cheesecakes to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours (or ideally overnight).
Once chilled, garnish with fresh berries or shaved chocolate, if desired, just before serving.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 127 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.
