Low Fat Chocolate Cheesecake

This low fat chocolate cheesecake is pure indulgence without the guilt. With only 4 grams of fat per slice, it’s a luscious dessert that fits perfectly into a low-calorie, high-protein, and heart-healthy lifestyle. We’re swapping heavy cream and full-fat cream cheese for light and Greek yogurt-based alternatives, but you’d never know it by the rich, velvety texture and deep chocolate flavor. It’s proof that smart substitutions can still satisfy your most decadent cravings.

About This Recipe

Each bite of this cheesecake is a smooth, creamy dream, packed with cocoa richness and just the right level of sweetness. The chocolate flavor shines through, balanced by a light tang from the Greek yogurt and a subtle crunch from the cocoa graham cracker crust. It’s luxurious but not overwhelming, perfect for chocolate lovers who want something a little lighter.

This dessert is a fantastic make-ahead option for dinner parties, holidays, or just a special weekend treat. It’s easy to slice and serve, and it holds up beautifully in the fridge—no water bath or fancy equipment needed.

Why This Recipe Belongs in Your Diet

This cheesecake uses nonfat Greek yogurt and light cream cheese to cut down on saturated fat while still delivering a creamy texture and satisfying protein content. With cocoa powder instead of melted chocolate, we also lower the fat but keep all the rich, chocolatey goodness.

What You’ll Need (Ingredients)

We’re using a blend of light dairy, cocoa, and a simple crust to create this rich-tasting but low-fat dessert.

• Light Cream Cheese (8 oz, softened): Gives the cheesecake structure and creaminess without full-fat calories.
• Nonfat Plain Greek Yogurt (1 cup): Adds protein and a tangy smoothness in place of sour cream or heavy cream.
• Unsweetened Cocoa Powder (1/4 cup): For deep chocolate flavor with no added fat.
• Egg Whites (3 large): Help bind the filling while keeping fat low.
• Granulated Sugar (1/2 cup): Sweetens without overpowering the chocolate.
• Vanilla Extract (1 tsp): Enhances the chocolate flavor.
• Cocoa Graham Crackers (6 full sheets): Crushed for the crust—lower fat than traditional graham crackers.
• Unsweetened Applesauce (2 tbsp): Used in the crust instead of butter to bind the crumbs and keep it moist.

How to Make Low Fat Chocolate Cheesecake

1. Preheat the oven to 325°F and lightly spray a 9-inch springform pan with nonstick spray.
2. Make the crust: Crush the cocoa graham crackers and mix with applesauce. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
3. Mix the filling: In a large bowl, beat the light cream cheese until smooth. Add Greek yogurt, cocoa powder, sugar, egg whites, and vanilla. Beat until well combined and silky.
4. Pour the batter into the cooled crust and smooth the top with a spatula.
5. Bake for 30 to 35 minutes, or until the center is just set and barely jiggles.
6. Cool completely, then refrigerate for at least 4 hours (or overnight) before slicing.

Recipe Tips and Variations

• Add a teaspoon of instant espresso powder to intensify the chocolate flavor.
• Garnish with fresh raspberries or a dusting of powdered sugar before serving.
• Use a silicone pan liner if you’re not using a springform pan to make slicing easier.
• For a mini version, bake in a muffin tin with paper liners—perfect for portion control!

How to Store Leftovers

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Facts

• Serving Size: 1 slice (1/10 of cheesecake)
• Calories: 162 kcal
• Fat: 4 g
• Carbohydrates: 21 g
• Protein: 9 g
• Sodium: 145 mg

Try More Recipes:

• Low Fat Ricotta Cheesecake
• Low Fat Philadelphia Cheesecake
• Low Fat No Bake Cheesecake