Trimmed Down Chocoberry Cheesecake
A lighter chocolate strawberry cheesecake made with nonfat cottage cheese, neufchatel, and cocoa on a graham cracker crust. All the creamy richness with a fraction of the guilt.
YIELD
14 servingsPREP
20 minCOOK
60 minREADY
80 minCraving cheesecake but watching what you eat? This trimmed-down version swaps full-fat cream cheese for a blend of nonfat cottage cheese and neufchatel, then folds in cocoa powder and sweet strawberries for a chocolate-berry combo that feels downright decadent.
The food processor does all the heavy lifting, whipping everything into a silky-smooth filling that bakes up dense and creamy on a buttery graham cracker crust.
Serve it cold with a dollop of whipped topping and fresh berries for a dessert that looks like you spent hours but barely broke a sweat.
Pro Tips
- Process the cottage cheese first until completely smooth before adding the other ingredients. Any lumps here will show up in the final cake.
- Pull the cheesecake from the oven when the center still has a slight jiggle. It firms up as it cools.
- Drain the thawed frozen strawberries thoroughly so excess liquid does not make the batter too wet.
- Chill at least 4 hours before slicing for clean, bakery-worthy cuts.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Stir together graham cracker crumbs and melted butter or margarine; press onto bottom of 8-inch springform pan.
In food processor, place cottage cheese; process until smooth.
Add cream cheese, sugar, cocoa and strawberries and process until smooth.
Stir in egg substitute.
Pour gently onto graham mixture in pan.
Bake 55 to 60 minutes or just until almost set in center.
Cool completely in pan on wire rack.
Refrigerate; serve cold, topped with whipped topping and strawberries.
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