What’s your favorite treat? Although it’s difficult to pick just one :), I can say that a cheesecake is one of my most favorite desserts ever! Luscious and creamy, it is as indulgent as a dessert can get! But the best part is – it’s fairly easy to ensure that it’s also… guiltless! This is why I can’t wait to share with you this Healthy Chocolate Cheesecake Recipe!
A Guiltless Cheesecake:
So… Talking about the guiltlessness of it…
Cheesecakes are truly some of the easiest desserts to “healthy-fy”!
Because… think about it:What do you really need to make a dessert deceptively indulgent?
- It must be creamy (vs it being watery or dry)
- It must be flavorful
- It must be looking v-e-r-y pretty!
- It must TASTE GOOD!
A few of these things can go wrong if you don’t add enough fat and/or sugar to your cookies or cakes!
(For instance it took me awhile to figure out how to make an apple cake actually taste good: I had to sub the dates for the sugar to create the gooey texture without adding extra fat!)
But when it comes cheesecakes – they’re made out of creamy cheese to begin with! So, even if you make your cheesecake with the fat-free cheese and a little less sugar – the luscious texture will be as satisfying as it needs to be! Hm… I’m guessing I’ll need to make more cheesecake recipes, because for now my cheesecake recipe collection doesn’t look big enough to me, huh? 🙂
The Healthy Chocolate Cheesecake:
So, back to my Healthy Chocolate Cheesecake:
When I was deciding whether to make it, I was feeling… really lazy!
Rain behind the windows, me wanting to just crawl in bed with a book… Why would I spend an extra 20 minutes of my time making the crust and prepping the filling, when I can throw a quick blender cake together (or heck – just go for a store-bough dessert!)?…But my boys have been asking me to make a cheesecake for a while now. I so wanted to bake a dessert that’ll make everyone happy!
And when I made it – I didn’t regret a single minute spent!
Not only because I made my boys happy! But also because this Healthy Chocolate Cheesecake… …I officially called it “My Happy Food”!
Because it’s so…
- High in protein – and thus I can eat it for breakfast and feel good about it!
- It’s got the chocolate in it: hello, my happy endorphins! And for a rainy day – I needed as many of them as I could possibly get!
- It’s low-fat and low in sugar (naturally!) which makes it a perfect late-night treat or a midday snack! 🙂
I had a slice of it for breakfast…
Served it to my kids for a snack…
And next night when I was overloaded with all sorts of blog- and housework – I didn’t have the time to eat much of my dinner. But I did indulge on the Healthy Chocolate Cheesecake for dessert! 🙂
P.S. No matter how tired and lazy I feel – getting dressed in something simple but cute such as this pretty leopard-print skirt and pink cardi outfit pulled me together and readied me for a day full of unexpected challenges!
Hm… while a piece of my Cheesecake took care of putting a satisfied smile on my face! 🙂
Healthy Chocolate Cheesecake
The Healthy Chocolate Cheesecake is low-fat and low-calorie. At the same time it's naturally high in protein, yummy and decadently indulgent! Enjoy it as breakfast, snack or anytime dessert!
For the Crust* (Also See Note)
- 2 egg whites
- 1/4 cup white whole wheat flour
- 2 tbsp cocoa powder
- 1/4 cup fructose sugar
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
For the Filling:
- 1 lb fat-free farmer's cheese
- 3 egg whites
- 2/3 cup fructose sugar
- 1/4 tsp salt
- 1/3 cup cocoa powder
- 2 tbsp chocolate chips
- 1 tbsp cocoa syrup optional
Preheat the oven to 350 F. To make the crust whisk the egg whites with the sugar and vanilla (you don't have to whip them too much - just until they're foamy and the sugar is incorporated).
Whisk the flour, cocoa powder and baking powder. Add the flour mixture to the egg mixture and whisk until combined.
Pour the dough into the round 9 inch springform pan and bake for about 7-10 minutes. Set aside.
Blend all the filling ingredients (except for the chocolate chips and the syrup) together until smooth. Add the chips.
Pour the filling over the crust. Drizzle with the chocolate syrup to make a pretty pattern and bake the cheesecake for about 50-60 minutes or until the middle isn't wiggly anymore.
Let the cheesecake cool in the pan before removing and serving it. Enjoy!
*When I'm feeling especially lazy or pressed in time I just use 1 cup of store-bought or home-made healthy chocolate cookies, break them into crumbs and mix them with 2 tbsp of fat-free milk and 1 tbsp of oil or butter.
I press the mixture into the bottom of my pan, bake this crust for 2-3 minutes and my quick crust is ready for the filling! 🙂