Another variation on chocolate cheesecake. This one is similar to my Dark Chocolate Truffle Cheesecake except it makes a smaller recipe, so it has fewer calories. It’s also easier.
I changed my crust this time. I like thin crust (lightly crumbled on the bottom of the pan), but if you like thicker crust, you might want to double this.
Crust
- 4 Reduced fat oreo cookies
- 1/2 cups corn flakes
- 1 tbsp imitation butter (Promise heart smart spread)
Filling
- 2 tubs fat free cream cheese (16oz total)
- 1 tub whipped chocolate frosting (90 cals/2tbsp kind)
- 6 oz fat free plain yogurt (or you can use berry flavor to make it a chocolate-berry cheesecake)
- 3 egg beaters (3/4 cup)
- Optional: fresh cut berries (to match your yogurt flavor), whipped cream/cool whip.
- Heat oven to 325°F.
- Process oreos, cereal & butter imitation in a food processory. Press mixture in bottom of a spring form pan (i used my smallest)
- In a large bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan over crust.
- Bake 1 hour 15 minutes or until center is set. Refrigerate 4-6 hours (or overnight for best results) until solidified. Top with toppings if you like. Remove springform sides before serving. Store covered in refrigerator.
Makes 8 servings
Nutrition
Calories 263
Fat 9g
Sat Fat 3g
Cholesterol 9mg
Sodium 580mg
Potassium 181mg
Carbs 37g
Sugars 25g
Protein 10g
Holly’s Healthy Home Cooking 