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Skinny Chocolate Cheesecake

Hi Everyone,

I already wrote my post for today yesterday, but after making Thursday nights dessert, I couldn’t wait till Saturday to share it with you!  After all it’s rich, creamy and oh so chocolaty and I mean chocolaty!  With that description, how could I not share it with you right away?  Let me introduce you to my newest cheesecake.

Let me tell you I even impressed myself with this treat!!  Not only is this treat so dam, yes I’m swearing, dam good, it’s only, get this, it’s only 101 calories!!  I haven’t a clue on how I managed this, no clue at all.  But I triple checked the stats and they are correct!!!  How can something that tastes like a combination of chocolate mousse meets cheesecake and be only 101 calories?  Don’t question it, just make it and eat it!!!

I used a combination of Ghiradelli Intense Dark Chocolate 72% Cacao, and Trader Joe’s Milk Chocolate Pounder Bar.  I was hoping to make the chocolate darker in color and put a spider web design on it, but I tried it with one of the cheesecakes and I didn’t do a good job of decorating it!  So, to make it pretty, I topped it with whip cream and a wedge of dark chocolate   I think whip cream and more chocolate complimented it very nicely, if I do say so myself.

These cheesecakes are pretty quick and easy to make too!  They would be perfect served at a Halloween party or with a side of strawberries for a romantic evening!  Or you can celebrate you and have one or two!  To make them, I mixed cream cheese, stevia, egg, vanilla and plain yogurt together, then beat in the melted chocolate.  Then I placed the batter in a muffin cup with a reduced fat vanilla wafer, bake for 20 minutes and they are done!  The only problem is, waiting for them to cool!  These guys were refrigerated for 4 hours and I couldn’t wait for them to be done!!  You don’t even know how bad I wanted to eat one!!!

Chocolate Cheesecake
Prep time
Cook time
Total time
A low-calorie, creamy, rich, decant, mini chocolate cheesecake.
Serves: 9 Cheesecakes
  • 8 oz fat cream cheese, at room temperature
  • 3 tsp. stevia or ¼ cup sugar
  • ¼ tsp vanilla extract
  • 1 large egg, at room temperature or egg substitute
  • ⅓ cup greek yogurt, non-fat plain
  • pinch of salt
  • 9 reduced fat vanilla wafers
  • 1.8 oz dark chocolate, melted
  • 1.3 oz milk chocolate, melted
  1. Preheat oven to 275F
  2. Line a standard muffin tin with 9 muffin liners and lightly spray with cooking spray.
  3. In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt beat until combined. Beat in yogurt and melted chocolate.
  4. Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.
  5. Spoon batter evenly among the muffin cups. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
To melt chocolate: Place the chocolate in a microwave safe bowl, and microwave for 20 seconds, stir and microwave for 10 second intervals until chocolate is melted. let it cool for a minute before placing in cheesecake batter.

Calories per cheesecake: 101.2, Fat: 4.1, Cholesterol: 5.1, Sodium: 164, Potassium: 37.4, Carbs: 10.3, Fiber: .07, Sugar: 6.4, Protein: 5.7
Nutrition Information
Serving size: 1 Cheesecake

Now can you see why I couldn’t wait to share this recipe with you?  I was so excited!  I wonder if there will be leftovers to take to work tomorrow.  My Friend told me she missed my cheesecakes, so for the Halloween Season I had to make her a chocolate one!  I better hide it in the fridge so my Husband and Little Jenny don’t eat them all!

I think this is a great way to start the weekend!!!  So you must make these!!!  You simply must!  Trust me if you like cheesecake and chocolate mousse, you will LOVE these mini cheesecakes!!

Have a great weekend!



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