Light Chocolate Cheesecake

Total Time
Prep 15 mins
Cook 30 mins

This was published in Light and Tasty this month. I tried it using half Splenda and half sugar and adding strawberries to garnish. It is very good! Perfect for the chocolate lover!

Ingredients Nutrition


  1. Preheat over to 325°F.
  2. Prepare a 9-in springform pan by spraying with non-stick cooking spray.
  3. Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
  4. In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
  5. Process by pulsing several times until mixture is smooth.
  6. Add egg substitute and pulse until blended.
  7. Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
  8. Bake for 25 to 30 minutes or until almost set.
  9. Cool on wire rack for 10 minutes.
  10. Carefully run knife around edge of pan to loosen and remove sides of pan.
  11. When cool, slide cake onto serving dish.
  12. Microwave the strawberry preserves just until liquid.
  13. Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
  14. Cooking time does not include cooling period.
  15. It is actual cooking time.
Most Helpful

5 5

This is amazing cheesecake! It was the perfect dessert for company as everyone loves chocolate. I loved the fact that it is half the calories then most cheesecakes. Thank you for this delightful recipe, A definite *Keeper* Thanks for sharing.

I have not tried this yet but it looks great! And the ingretants make it sound good!

5 5

This was quite good, especially for a diet dessert. This was so simple to whip together and the baking time was exact. This was not as firm as a regular cheesecake, but still has a rich, very creamy texture. I used Ghirardelli premium cocoa powder, which added a really rich, deep chocolate intensity.