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
Recipe by PB + P Design at