Indulge in a guilt-free delight with our low-fat chocolate chip cheesecake, a symphony of flavors that caters to your sweet cravings without compromising your health goals. This delectable treat features a creamy, reduced-fat cheesecake filling nestled within a graham cracker crust, topped with a generous sprinkling of chocolate chips. Not only is this cheesecake lower in fat and calories compared to traditional recipes, but it also offers a gluten-free option, making it accessible to individuals with dietary restrictions. Alongside the main recipe, we present variations to tantalize your taste buds: a no-bake version for a quicker and simpler indulgence, a peanut butter swirl for a nutty twist, and a topping of fresh berries for a burst of fruity goodness. Whether you're a cheesecake aficionado or simply seeking a healthier dessert option, our low-fat chocolate chip cheesecake, along with its delectable variations, promises an unforgettable culinary experience.
Here are our top 6 tried and tested recipes!
LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
CHOCOLATE CHIP CHEESECAKE WITH LOW-FAT CREME ANGLAISE
Steps:
- Preheat oven to 325 degrees F.
- Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips.
- Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours.
- Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crème anglaise.
- Whisk all ingredients together in a bowl. Heat a small saucepan filled halfway with water over medium heat. Place the bowl with the ingredients on top of the pan to create a double boiler. Reduce the heat to medium-low and cook until thickened, whisking occasionally. When the sauce is thick enough to coat the back of a spoon without running off, then it is finished. Strain the sauce through a fine mesh strainer and cool quickly in an ice bath. Refrigerate if not serving immediately. Serve on top of chocolate chip cheesecake.
- Per serving: Calories: 144; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 11 grams; Total carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 378 milligrams
LOW FAT CHOCOLATE CHIP CHEESECAKE
Make and share this Low Fat Chocolate Chip Cheesecake recipe from Food.com.
Provided by kittycatmom
Categories Cheesecake
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 inches deep).
- In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
- Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
- Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
- Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
Nutrition Facts : Calories 168.2, Fat 6.1, SaturatedFat 3.4, Cholesterol 12.9, Sodium 561.9, Carbohydrate 16.3, Fiber 0.8, Sugar 10.8, Protein 12.6
LIGHT CHOCOLATE CHEESECAKE
"I created this easy reduced-fat take on cheesecake for my mom, who loves chocolate but not the calories," reports Theresa McEndree of Hall, Montana. "People can't believe it's light. Just one small slice will satisfy your sweet tooth!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 9g protein.
LOW-FAT CHOCOLATE CHEESECAKE MUFFINS
Taste like Twinkies... with less sugar! the secret is replacing some cream cheese by light Ricotta cheese.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Spray a 12-cup muffin pan with vegetable spray.
- In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
- In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
- In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
- Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.
Nutrition Facts : Calories 196, Fat 7.7, SaturatedFat 2.4, Cholesterol 25.9, Sodium 90.8, Carbohydrate 29.2, Fiber 1, Sugar 21.5, Protein 4.1
CHOCOLATE CHIP CHEESECAKE
No one will guess they're eating "light" when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 417mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- For a richer cheesecake, use full-fat cream cheese instead of low-fat.
- To reduce the calories even further, use a reduced-fat sour cream or yogurt.
- For a gluten-free cheesecake, use a gluten-free graham cracker crust.
- Be sure to let the cheesecake chill for at least 4 hours, or overnight, before serving.
- To make sure the cheesecake doesn't crack, bake it in a water bath.
- For a creamier cheesecake, use a stand mixer to beat the cream cheese and sugar together until light and fluffy.
- If you don't have a stand mixer, you can use a hand mixer or a whisk, but it will take longer to beat the cream cheese and sugar together.
- To make sure the cheesecake is cooked through, insert a toothpick into the center of the cheesecake. If it comes out clean, the cheesecake is done.
- Store the cheesecake in the refrigerator for up to 5 days.
Conclusion:
This low-fat chocolate chip cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture, rich chocolate flavor, and crunchy graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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