A Crustless Chocolate Raspberry Cheesecake that happens to be only 89 calories per slice! Low carb, low fat, low in WW points, 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?
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!
FOLLOW CAFE DELITES ON FACEBOOK, INSTAGRAM, PINTEREST AND TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)
Weight Watchers Smart Points: 4 per slice (out of 16 slices) or 5 per slice (out of 12 slices)
Ingredients
- 18 oz | 500 g 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 large eggs
- 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).
Jules says
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!! 🙂
Kari Bohning says
Has anyone made this? Is it cheesecake texture or a mousse? 🙂
Kari says
Can you tell me the texture? I would like to make this tomorrow. I want a cheesecake and not a mousse 🙂
Lauren says
You have a lovely website. This may be an odd question, but do you think one could prepare this particular cheesecake in muffin format? Instead of 16 servings, divide mixture into twelve single servings? If so, could you offer any advice on baking time? Thanks, in advance, for your thoughts.
Grammy says
Was wondering how big an 89 calorie slice would be? I’m going to try this for my son’s birthday. He’s calorie-counting and I’m carb-counting. 🙂
Mishqah Dollie says
I made this, however mine seemed very mousse like and not cheesecake texture.. what did I do wrong? Although it tasted amazing!
Judi says
Can I substitute the raspberries with strawberries? Also, can I make the cheesecake in muffin tins instead.
Karina says
Hi Judi, I can’t say as I haven’t tried with strawberries. I’d imagine they may give off a bit of liquid during baking and alter the texture of the cheesecakes, but you can definitely try it and see how you go?
LuAnn says
I cannot find an 8 inch pan. Can I make this in a 9 inch pan? Looks divine!
Karina says
Yes of course! It won’t be as high as the one pictured, but will still work 🙂
Emma says
I made this today and it is absolutely divine! Would never guess it was low fat (although I may have added a chocolate ripple biscuit base) 🙂 🙂
Julie says
Can you make this 2 days before serving?
Karina says
Hi julie! Yes you can 🙂
Carolin says
Hey 🙂
How much does 2/3 or 1/2 of the cup mean for Germany ? Because our cups can be 250, 500g or more.
Regards
Carolin
Karina says
Hi Carolin! Over here, 1 cup is 250g for cream cheese, and 125g for 1/2 cup 🙂
Gourmet Getaways says
OMG!!
I wish I could eat this right off the screen, this looks SO good!
Thanks so much for sharing
Julie
Karina says
Thank you Julie! And you’re very welcome 🙂
Angie says
This cake looks absolutely delicious too!This is perfect… in every.single.way!
Karina says
Aw Angie thank you 🙂