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Low-Calorie Triple Chocolate Cheesecake - Rich Flavor, Lightened Up

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup chocolate wafer crumbs (or finely crushed chocolate graham crackers)
  • 1/2 cup almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated zero-calorie sweetener (like allulose or erythritol), or sugar
  • 3 tablespoons light butter, melted (or coconut oil)
  • 1/4 teaspoon fine salt
  • For the filling:
  • 16 ounces reduced-fat (Neufchâtel) cream cheese, room temperature
  • 1 cup plain nonfat Greek yogurt, room temperature
  • 2 large eggs + 1 large egg white, room temperature
  • 1/2 cup allulose or erythritol (or 1/3 cup sugar + 2 tablespoons to taste)
  • 1/3 cup unsweetened cocoa powder
  • 4 ounces 60–70% dark chocolate, melted and cooled slightly
  • 1 teaspoon espresso powder (optional, boosts chocolate flavor)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • For the topping:
  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons unsweetened cocoa powder
  • 1–2 tablespoons allulose or powdered sugar, to taste
  • 1 teaspoon vanilla extract
  • 1 ounce dark chocolate, finely shaved or grated, for garnish (optional)

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with two layers of heavy-duty foil to prevent leaks.
  2. Make the crust: In a bowl, mix wafer crumbs, almond flour, cocoa, sweetener, melted light butter, and salt until it looks like damp sand. Press evenly into the bottom of the pan. Bake 8–10 minutes until set and slightly fragrant. Cool while you make the filling.
  3. Soften and smooth: In a large bowl, beat reduced-fat cream cheese with a hand mixer on medium speed for 1 minute until creamy and lump-free. Scrape the bowl often. Add Greek yogurt and beat until smooth.
  4. Flavor the filling: Add sweetener, cocoa powder, espresso powder, vanilla, and salt. Beat on low until combined. Stream in the melted dark chocolate and mix until uniform.
  5. Add the eggs: Add eggs and egg white one at a time on low speed, mixing just until incorporated. Do not overmix; too much air can cause cracks.
  6. Fill and level: Pour the batter over the baked crust. Tap the pan gently on the counter to release bubbles. Smooth the top with a spatula.
  7. Set up a water bath alternative: Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. This keeps the cheesecake moist and even.
  8. Bake: Bake at 325°F (163°C) for 45–55 minutes. The edges should be set and the center should have a slight wobble, like gelatin.
  9. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Move to a rack and cool to room temperature.
  10. Chill: Cover and refrigerate at least 6 hours, preferably overnight. This firms the texture and deepens the chocolate flavor.
  11. Make the topping: Whisk Greek yogurt, cocoa, sweetener, and vanilla until smooth and glossy. Spread over the chilled cheesecake. Sprinkle with dark chocolate shavings if using.
  12. Slice cleanly: Run a knife around the edge before unlatching the pan. For neat slices, dip a sharp knife in hot water and wipe between cuts.