Skinny Chocolate Raspberry Cheesecake

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Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

Skinny Chocolate Raspberry Cheesecake

Servings: 9 • Size: 1 square • Points +: 4 pts • Smart Points: 6

Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g

Sodium: 57.5 mg

cooking spray

1/2 cup (50g) crushed chocolate graham cracker crumbs

1 tbsp light butter, softened

8 oz package reduced fat cream cheese, softened

1/4 cup sugar

6 oz fat-free vanilla Greek yogurt (I used Chobani)

2 large egg whites

1 tsp vanilla extract

1 tbsp all purpose flour

1 oz Baker’s semi-sweet dipping chocolate

18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!