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Low-Calorie Chocolate Chip Cheesecake - Light, Creamy, and Comforting

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Graham cracker crumbs (about 1 cup)
  • Light butter or reduced-fat butter spread (3 tablespoons), melted
  • Granulated sweetener that measures like sugar (2 teaspoons)
  • Pinch of salt
  • For the filling: Reduced-fat (Neufchâtel) cream cheese, softened (16 ounces)
  • Plain nonfat or low-fat Greek yogurt (1 cup)
  • Granulated sweetener that measures like sugar (1/2 cup)
  • Granulated sugar (1/4 cup)
  • Large eggs (2) plus 1 large egg white
  • Vanilla extract (2 teaspoons)
  • Cornstarch (1 tablespoon)
  • Fine sea salt (1/4 teaspoon)
  • Mini semisweet chocolate chips (1/3 cup), plus extra for sprinkling
  • Optional: lemon zest (1/2 teaspoon) for brightness
  • For serving (optional): Light whipped topping or a dollop of Greek yogurt
  • Fresh berries

Method
 

  1. Prep the pan: Heat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly mist the sides with nonstick spray.
  2. Make the crust: In a bowl, mix graham crumbs, melted light butter, sweetener, and a pinch of salt until it resembles damp sand. Press firmly into the bottom of the pan in an even layer.
  3. Par-bake the crust: Bake for 8 minutes. Set aside to cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat softened reduced-fat cream cheese with an electric mixer on medium until smooth, about 1 minute. Scrape the bowl.
  5. Add yogurt and dry ingredients: Beat in Greek yogurt, granulated sweetener, granulated sugar, cornstarch, salt, and vanilla until well combined and silky. Don’t overmix; aim for a smooth batter without lots of air.
  6. Incorporate the eggs: Add eggs and egg white one at a time on low speed, mixing just until blended. Scrape the bowl to ensure a uniform texture.
  7. Fold in chips: Toss mini chocolate chips with a teaspoon of cornstarch or flour (optional, helps prevent sinking), then gently fold into the batter. Reserve a teaspoon to sprinkle on top.
  8. Fill and smooth: Pour the batter over the crust. Tap the pan on the counter a few times to release bubbles. Sprinkle the reserved chips over the surface.
  9. Bake gently: Place the pan on the middle rack. Bake 40–48 minutes, until the edges are set and the center wobbles slightly like Jell-O. Avoid overbaking, which causes cracks.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Move to a rack and cool to room temperature.
  11. Chill to set: Cover and chill at least 6 hours, preferably overnight. This step firms the texture and deepens the flavor.
  12. Slice and serve: Run a thin knife around the edge before releasing the springform. Warm your knife under hot water and wipe between cuts for clean slices.