Overview:
This Chocolate Cheesecake is a deliciously creamy dessert that’s perfect for satisfying your chocolate cravings without going overboard. It’s made with a lighter crust and a filling that’s rich and velvety, topped with a naturally sweet cherry topping. You get the decadence of cheesecake with a fruity twist!

Ingredients:

For the Crust:

  • 1/2 cup graham cracker crumbs (or use chocolate wafer crumbs for a richer taste)
  • 1 tbsp light butter or butter substitute, melted
  • 1 tbsp sweetener of choice (optional, depending on how sweet you want the crust)

For the Cheesecake Filling:

  • 8 oz fat-free cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sweetener (like Stevia or Monk Fruit sweetener)
  • 1 tsp vanilla extract
  • 1 large egg (or 2 egg whites)
  • 1/4 cup fat-free milk or unsweetened almond milk

For the Cherry Topping:

  • 1/2 cup fresh or frozen cherries, pitted and halved
  • 1 tbsp honey or sweetener of choice (optional)
  • 1/4 tsp vanilla extract (optional, for extra flavor)

Instructions:

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C).
    • In a small bowl, mix the graham cracker crumbs, melted butter, and sweetener (if using).
    • Press the mixture into the bottom of a small baking dish (or individual mini cheesecake pans for single servings) to form the crust.
    • Bake for 5-7 minutes until golden and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese, Greek yogurt, cocoa powder, sweetener, and vanilla extract together until smooth and creamy.
    • Add the egg (or egg whites) and mix until well combined.
    • Pour the filling over the cooled crust in the baking dish.
  3. Bake the Cheesecake:
    • Bake the cheesecake in the preheated oven for 18-20 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven, and let the cheesecake cool in the oven with the door slightly open for about 15 minutes.
    • Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
  4. Prepare the Cherry Topping:
    • In a small saucepan, heat the cherries over medium heat with the honey and vanilla extract (if using).
    • Simmer for 5-7 minutes until the cherries soften and release their juices.
    • Let the topping cool to room temperature or refrigerate if you want to add it cold.
  5. Serve:
    • Once the cheesecake has fully set, spoon the cherry topping over each slice of cheesecake and serve!

Nutrition (per serving, assuming 8 servings):

  • Calories: 140-160 kcal
  • Protein: 6-7g
  • Fat: 7-9g
  • Carbohydrates: 12-14g
  • Fiber: 2g
  • Sugar: 7-9g (depends on sweetener and cherries)

Weight Watchers SmartPoints:

  • Freestyle SmartPoints: 4-5 points per slice (without any additional toppings like whipped cream)

Tips:

  • Make it even lighter: Use sugar-free gelatin or pudding mix in the cheesecake filling to enhance the richness and further reduce points.
  • Top it with more fruit: Add some berries or a drizzle of light whipped cream to make it even more decadent without adding too many points.
  • Mini Cheesecakes: You can also divide this recipe into individual mini cheesecakes using muffin tins for portion control and convenience.

This Chocolate Cheesecake with Cherry Topping is a rich, creamy dessert that still fits within your Weight Watchers plan. You’ll get all the satisfaction of a decadent dessert while keeping things light!