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Low Calorie Chocolate Chip Cheesecake

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 cheesecake

Ingredients
  

  • For the crust:
  • 6 full sheet graham crackers
  • 2 tbsp coconut oil melted
  • For the filling:
  • 8 oz reduced fat cream cheese softened
  • 3/4 cup greek yogurt plain
  • 2 egg whites
  • 1/4 cup sugar
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup mini dark chocolate chips
  • Optional: caramel for drizzling

Instructions
 

  • Step 1: Preheat your oven to 350 degrees. Line the bottom of a springform pan with parchment paper.
  • Step 2: Make your crust. In a blender or food processor add your coconut oil and graham crackers and pulse until sand like texture. Take your crust mix and press into the bottom of your springform pam. Make sure it's even and pressed down firmly. Bake your crust for 8 minutes and allow to cool before moving on to the next step.
  • Step 3: Beat your cream cheese for about 1 minute in your mixer. Add in your yogurt, egg whites, sugar, and flour until mixture is smooth (about 3 minutes). Then add your lemon juice and vanilla, beat for 1 additional minute until combined. Then fold in the chocolate chips.
  • Step 4: Pour your mixture over the crust in your springform pan and bake for 25 minutes, (at the 20 minute mark cover your cheesecake in foil so the top doesn't burn). Allow to cool for 20 minutes and then chill in the fridge for at least 3 hours.