Skinny Chocolate Raspberry Cheesecake
Ingredients
The crust
-
½
cup
crushed chocolate graham cracker crumbs
-
1
tbsp
light butter, softened
The filling
-
8
oz
reduced fat cream cheese, softened
-
¼
cup
sugar
-
6
oz
fat-free vanilla Greek yogurt
-
2
large
egg whites
-
1
tsp
vanilla extract
-
1
tbsp
all purpose flour
The topping
-
1
oz
Baker's semi-sweet dipping chocolate
-
18
raspberries
Miscellaneous
Instructions
- Preheat the oven to 350°F and spray an 8-inch square baking pan with cooking spray.
- Mix the graham cracker crumbs and butter until combined, then press into the bottom of the prepared pan.
- Beat the cream cheese, sugar, and vanilla until smooth using an electric mixer.
- Gradually mix in the yogurt, egg whites, and flour without over-beating, then pour over the crust.
- Bake for 25 to 30 minutes until the center is almost set.
- Allow to cool to room temperature, then chill in the refrigerator for a few hours.
- Cut the cheesecake into 9 squares.
- Melt the chocolate in the microwave in 30-second intervals, then drizzle over the cheesecake.
- Top each square with 2 raspberries and serve.
Nutrition Facts (estimated)
Servings
9
Calories
150
Total fat
7.5g
Total carbohydrates
15g
Total protein
5g
Sodium
57.5mg
Cholesterol
0mg
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