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Low-Fat Chocolate Raspberry Cheesecake


A rich and delicious cheesecake that's simple to make and easy to enjoy!













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


24 each chocolate wafer cookies
1 x nonstick cooking spray
2 each cream cheese
fat free, 8 oz packages
1 cup sugar
1 cup cocoa powder
1 teaspoon vanilla extract
pure extract
3 tablespoons fruit preserves
sugar-free, seedless, blackberry
½ cup liquid egg substitute
fat free
16 ounces sour cream
¼ teaspoon salt
10 ounces raspberries
sweetened, frozen, thawed
2 tablespoons cornstarch


In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8½ inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside.

Preheat oven to 350℉ (180℃). With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.

Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving.

To make the raspberry sauce, purée the raspberries in a food processor or blender. Strain the pulp through a tea strainer, Pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.

Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.

Makes 10 servings Per serving, including raspberry sauce: Calories 254, Fat 3.7 grams, Cholesterol 11.3 milligrams, Sodium 405 milligrams


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 23443% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 109mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 8%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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