96-Calorie Chocolate Chip Cheesecake

 molldessert

During a recipe brainstorming session yesterday, I tried to come up with the naughtiest, most crave-worthy, hardest-to-make-healthy desserts around. What ended up on my list?

Cheesecake.

Cheesecake was, like, numbers 1-5 on my naughty list. The creaminess, the decadence, the richness… the unparalleled texture of a truly good piece of cheesecake.

So I thought. And I thought. And I thought some more. If you’re a Seinfeld fan, I was like Jerry and George trying to come up with a plan for The Roommate Switch. And after a few false starts, my 96-Calorie Chocolate Chip Cheesecake was born.

And as you can see, it looks pretty dreamy…. but at 96 calories a slice, it’s a dream that can afford to become a reality.molldessert2

96-Calorie Chocolate Chip Cheesecake
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Ingredients
  1. 1 cup low-fat honey graham crackers, crushed
  2. 3 Tbsp low fat margarine
  3. 230 grams low-fat cream cheese
  4. 1 cup 0% fat plain Greek yogurt
  5. 1/3 cup Splenda*
  6. 1/2 cup egg whites
  7. 2 1/2 Tbsp flour
  8. 2 tsp lemon juice
  9. 2 tsp vanilla
  10. 2/3 cup semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350F/175C.
  2. Line a round pie pan with aluminum foil or grease it (I actually forgot this step and no one died)
  3. Put your graham crackers in a blender or food processor and have at 'em. You want them in the finest, most crumb-y form you can get. If you don't have either of these tools, you can get fairly decent results with your hand, a ziplock bag, and the floor.
  4. Melt your margarine, and mix with the graham cracker crumbs.
  5. Pour into pie pan, pushing down with a spoon until firm.
  6. Bake for 10 minutes. Remove and let cool.
  7. While your crust is cooling, soften your cream cheese for about 10 seconds in the microwave.
  8. With either a stand mixer or a hand mixer, beat cream cheese for about two minutes, until quite whipped.
  9. Add your Greek yogurt, egg whites, Splenda, and flour. Beat for another 2-4 minutes.
  10. Once fully incorporated, add your lemon juice and vanilla. Beat for 30 seconds-1 minute.
  11. Finally, mix in your chocolate chips.
  12. Pour batter over crust.
  13. Bake for 30-35 minutes, but be sure to check for browning.
  14. Remove from heat, and let cool.
  15. Cut into pie wedges, squares, or any other shape your little heart desires!
  16. * Feel free to substitute your sweetener of choice, just know that this may effect the calorie count.
Notes
  1. If your cheesecake seems to be browning on top, cover with an aluminum foil tent.
  2. Like most cheesecakes, this is best enjoyed after it has spent a few good hours in the fridge. That said, I was impatient and ate mine half an our out of the oven, and though it wasn't ideal, it was still pretty tasty.
Diary of a Formerly Fat Girl http://diaryofaformerlyfatgirl.com/

 

February 12, 2014 DessertRecipesVegetarian