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A Crustless Chocolate Raspberry Cheesecake that happens to be low carb, low fat, but ridiculously high and rich on the flavour scale. It’s happening right now to save us on the weekend! For those moments when you’re craving a chocolate hit, this cheesecake hits the spot. It hits ALL the cravings. It distresses. It calms your nerves. It relaxes you, yet fills you with a deep sense of gratification.
BUT. This isn’t just your ordinary, every day, chocolate cheesecake. No, this is full of bursts of fresh raspberries inside with every mouthful. A cheesecake that’s creamy, rich and fluffy, without any of the guilt or calories!
With all of the site issues we’ve been having with Cafe Delites, and the stress of moving host providers, this cheesecake has been sitting in my ‘to-post’ folder for over a week now, waiting for traffic to die down just a little so I could post! I never thought I’d be praying for lower traffic. I mean, who does that?
I just wanted this cheesecake up already! Plus the other 12 recipes waiting in-line, not-so-patiently.
To calm down my nerves and prevent any more grey hairs or stress-induced injuries, I made it three more times, to soak every bit of my emotions into it, while sitting at my desk watching and waiting for that quick little fall to upload my images. And finally, here we are.
A million apologies if you have had issues jumping on a recipe. These issues will not exist next week! Can I get an AMEN? Or a shot of tequila even? Or maybe just another whole cheesecake to myself. That would do it.
This cheesecake is a remake of a Cheesecake back in June, 2014 when I first started Instagramming. In fact, that cheesecake was made even lower calorie and fat than this one, so feel free to jump on that recipe if you wish.
After playing around with that recipe, this cheesecake is creamier, lighter and fluffier. To keep this chocolate raspberry cheesecake low carb, the option is there to use a natural granulated sweetener that measures cup for cup with sugar, however, you can use normal sugar if you wish.
I have a large variety of followers and readers on Cafe Delites: some watching their sugar intake, some not caring about sugar and focused more on calories or fat, and some who don’t really care and just want a good recipe! Whichever category you fall into, I like to think I can cater for everyone. That’s what the options are for in the recipe — if you need them, they’re in there!
The option to drizzle chocolate over the top is completely up to you. It’s not necessary, as you can see here ↑↓ because it’s rich enough already. Especially if wanting to keep the calorie count down.
But this is Cafe Delites after all, and nothing gets done half measured. Life is too short hold back on what you love, and over here we all love chocolate. And that’s enough Oprah moments from me!
Ridiculously creamy. Do you see it?
And those raspberries inside each slice? Is it bad that I didn’t stop at one slice? No, right?
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Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)
Ingredients
- 18 oz reduced fat cream cheese at room temperature, 80% less fat
- 2/3 cup non-fat plain Greek yogurt
- 1/2 cup natural granulated sweetener or caster sugar
- 1/4 cup unsweetened cocoa powder
- 2 eggs large
- 1 cup fresh raspberries not frozen, divided
- 1/3 cup mini chocolate chips of choice, I use Lilly's Premium Dark Chocolate Chips
- 1/4 cup melted chocolate of choice, optional to serve
Instructions
- Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside.
- Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute.
- Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through.
- Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40-50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour.
- Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5-6 hours or overnight.
- When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Karina, the link to your Cheesecake recipe from June, 2014 isn’t working, hope you can fix it cos I am interested in that recipe, Thank you 🙂
I made this cheesecake yesterday. It is quite tasty. Sort of a cross between a chocolate cheesecake and a thick chocolate mousse, with raspberries. I actually halved the recipe (using half of all of the exact ingredients called for) and baked it in a 6-inch springform pan. That worked out just fine, and at least didn’t leave more servings than I needed. For the sweetener, I used Swerve granulated, which measures 1:1 with granulated sugar. I did not add the optional chocolate drizzle to the top. I didn’t think it needed that. I did decorate the top with the remaining fresh raspberries, and then squirted a little fat free whipped topping around the slice, to decorate.
I’ll be honest, I think that if you served the number of servings mentioned in the recipe (16 servings), that people would feel a bit deprived, unless they truly eat very very little. If considering the full recipe 8 servings, the serving piece is plenty, but not excessively big. Just right. Given the calorie content of the whole cake, a bigger slice is still pretty low calorie / low fat compared to regular cheesecake. Also, I calculated the nutrition info myself, using MyFitnessPal. It is a bit higher than what is indicated on this page.
Ok…so I DESPISE when people do this…but I altered this recipe because I was in a time crunch…and maybe this can help someone else too. 🙂 I bought a premade Keebler graham cracker crust (large one) and followed the recipe up until the EGGS. So I used the 18 oz low fat cream cheese…added the yogurt, sugar, cocoa then choc chips and the raspberries. Mixed all together and poured it into the premade crust. Made homemade whipped cream (with stevia)… and put on top of the cheesecake mixture. Then added more mini choc chips and sprinkled cinnamon over all for garnish. I’ll serve it tonight with more fresh raspberries on the side. I did sample the mixture…and it was AMAZING!! 🙂
Has anyone made this? Is it cheesecake texture or a mousse? 🙂
Can you tell me the texture? I would like to make this tomorrow. I want a cheesecake and not a mousse 🙂