A cheesecake with chocolate and raspberry filling that has no crust and only 89 calories per slice! Low in calories, fat, and carbs, but incredibly high and rich in flavor To save us from being late for the weekend, it’s happening now! This cheesecake is perfect for when you’re in the mood for a chocolate rush.
It satisfies every hunger. It causes me pain. It soothes your anxiety. It calms you down while also giving you a strong sense of satisfaction.
BUT. This Chocolate Raspberry Cheesecake isn’t your typical, everyday dessert. No, every bite of this has bursts of juicy raspberries inside. Without any guilt or calories, a creamy, rich, and fluffy cheesecake!
This cheesecake has been lying in my “to-post” folder for more than a week because of all the site troubles we’ve been having with Cafe Deletes and the stress of switching host providers.
I’m just waiting for the traffic to die down a little bit so I can post! I never imagined that I would be asking God for less traffic. Who does that?
This cheesecake needed to be ready already! also the 12 additional recipes that are impatiently waiting in line.
I made it three more times, soaking up every bit of my emotions into it while sitting at my desk watching and waiting for that quick tiny fall to upload my photographs.
This helped to soothe my anxieties and prevent any more grey hairs or stress-induced injuries. And here we are, at last.
I apologize if you had trouble committing to a dish. The following week, these problems won’t exist! Could I have an AMEN? Or even a shot of tequila? Or perhaps I should simply have a whole cheesecake to myself. That’d finish it.
When I first started using Instagram in June 2014, I made a cheesecake that inspired this one. Feel free to use that recipe instead of this one since it was altered to be even lower in calories and fat.
That recipe has been modified, making this cheesecake creamier, lighter, and fluffier. There is an option to use a natural granulated sweetener that measures cup for cup with sugar to keep this chocolate raspberry cheesecake low carb, but you may also use regular sugar if you like.
On Cafe Deletes, I have a wide range of followers and readers, including some who are managing their sugar intake, some who are more concerned with calories or fat, and yet others who don’t give a damn and just want a tasty dish.
Regardless of which category you fit into, I like to think I can accommodate everyone. The options in the recipe are there just in case you need them for that purpose.
You are entirely free to choose whether to sprinkle chocolate on top. You can see that it is not required because it is already sufficiently wealthy. especially if trying to consume fewer calories.
But since this is Cafe Deletes, nothing is done haphazardly. We all adore chocolate here, and life is too short to put off what you love. I’ve had my fill of Oprah moments.
Creamy Recognize it?
The raspberries that are contained in each slice? Is it bad that I ate more than one slice of pizza? No, I think.
INGREDIENTS of Chocolate Raspberry Cheesecake
- 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 of Chocolate Raspberry Cheesecake
- The oven should be heated to 280°F or 140°C. A large, deep baking dish should have boiling water halfway up the sides. Place the dish on the lowest oven rack (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). An 8-inch round springform cake pan should be greased and lined. Place aside.
- In a bowl, mix the yogurt, cream cheese, and sweetener (or sugar). Beat at a low speed until well-combined and smooth. Incorporate the cocoa powder completely into the cream cheese mixture by folding it in. Add the eggs and continue beating for about a minute, or until it’s smooth.
- Gently mix in one-third of the chocolate chips and the remaining 3/4 cup of raspberries.
- Pour into the prepared cake pan. Sprinkle the remaining chocolate chips on top, and bake for 40 to 50 minutes on the middle oven rack, or until the center is barely set (it will still have a little wobble in the center). After turning off the oven, leave the cheesecake inside to slowly cool for about an hour with the oven door slightly ajar.
- When chilled, transfer to a wire rack, cover, and refrigerate in the fridge for 5 to 6 hours, or overnight.
- Top with the remaining fresh raspberries and drizzle with melted chocolate when you’re ready to serve (optional).