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Low-Calorie Chocolate Hazelnut Cheesecake - Light, Creamy, and Satisfying

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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:
  • 1 cup chocolate wafer cookies or chocolate graham crackers, finely crushed (use gluten-free if needed)
  • 1/3 cup toasted hazelnuts, finely chopped
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons light butter or coconut oil, melted
  • 1–2 tablespoons zero-calorie sweetener or sugar, to taste
  • Pinch of salt
  • For the filling:
  • 16 ounces light cream cheese (reduced-fat), softened
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup granular zero-calorie sweetener (baking blend) or 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional, for hazelnut boost)
  • 1/8 teaspoon salt
  • 2 tablespoons chocolate-hazelnut spread (choose a lower-sugar option if available)
  • For topping (optional but nice):
  • 2 tablespoons chocolate-hazelnut spread, warmed
  • 1 tablespoon chopped toasted hazelnuts
  • Fresh raspberries or strawberries (optional)

Method
 

  1. Prep the pan: Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment. Lightly spray sides with nonstick spray.
  2. Make the crust: In a bowl, combine crushed cookies, chopped hazelnuts, cocoa, sweetener, salt, and melted butter. Mix until it resembles damp sand.
  3. Press and pre-bake: Firmly press crust into the pan’s bottom. Bake for 8–10 minutes until set and fragrant. Cool 5 minutes while you make the filling.
  4. Beat the base: In a large bowl, beat softened light cream cheese with sweetener on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. Add yogurt and flavors: Beat in Greek yogurt, cocoa powder, vanilla, almond extract (if using), and salt until silky. Avoid overmixing.
  6. Add eggs gently: Beat in eggs one at a time on low speed just until combined. Overbeating adds air and can cause cracks.
  7. Swirl in hazelnut: Warm 2 tablespoons chocolate-hazelnut spread until pourable. Pour cheesecake filling over crust. Drizzle the spread on top and gently swirl with a skewer or knife.
  8. Bake low and slow: Bake at 325°F (160°C) for 35–45 minutes. The edges should be set, and the center should jiggle slightly like gelatin.
  9. Cooling routine: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Move to a rack and cool to room temp.
  10. Chill fully: Cover and refrigerate at least 6 hours, preferably overnight, to set and develop flavor.
  11. Finish and serve: Before serving, warm 2 tablespoons chocolate-hazelnut spread and drizzle over the top. Sprinkle chopped hazelnuts. Slice with a hot, clean knife for neat pieces.