Sunday, June 27, 2010

Chocolate Frosting Cheesecake

Another variation on chocolate cheesecake. This one is similar to my Dark Chocolate Truffle Cheesecake except it makes a smaller recipe, so it has fewer calories. It's also easier.

I changed my crust this time. I like thin crust (lightly crumbled on the bottom of the pan), but if you like thicker crust, you might want to double this.


  • 4 Reduced fat oreo cookies
  • 1/2 cups corn flakes
  • 1 tbsp imitation butter (Promise heart smart spread)

  • 2 tubs fat free cream cheese (16oz total)
  • 1 tub whipped chocolate frosting (90 cals/2tbsp kind)
  • 6 oz fat free plain yogurt (or you can use berry flavor to make it a chocolate-berry cheesecake)
  • 3 egg beaters (3/4 cup)
  • Optional: fresh cut berries (to match your yogurt flavor), whipped cream/cool whip.
  1. Heat oven to 325°F.

  2. Process oreos, cereal & butter imitation in a food processory. Press mixture in bottom of a spring form pan (i used my smallest)
  3. In a large bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan over crust.

  4. Bake 1 hour 15 minutes or until center is set. Refrigerate 4-6 hours (or overnight for best results) until solidified. Top with toppings if you like. Remove springform sides before serving. Store covered in refrigerator.
Makes 8 servings


Calories 263

Fat 9g

Sat Fat 3g

Cholesterol 9mg

Sodium 580mg

Potassium 181mg

Carbs 37g

Sugars 25g

Protein 10g

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