chocolate raspberry cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

Skinny Chocolate Raspberry Cheesecake

cooking spray

crushed chocolate graham cracker crumbs

butter

reduced fat cream cheese (softened)

sugar

vanilla Greek yogurt (I used Chobani)

tsp vanilla extract

tbsp all purpose flour

oz Baker's semi-sweet dipping chocolate

raspberries

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set.

Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices.

Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.

Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

Creamy, dreamy vegan chocolate cheesecake with optional raspberry sauce! Super chocolaty, decadent, and gluten-free. Just 9 ingredients required!

Easy Baked Chocolate Cheesecake (Vegan + GF)

almond flour

arrowroot starch

cocoa powder

tsp sea salt

Tbsp refined coconut oil (solid, not melted)

maple syrup

raw cashews

coconut cream

cheese

Tbsp arrowroot starch

Tbsp coconut oil

sea salt

raspberries ((~2 cups))

½ tsp arrowroot starch

Preheat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.

CRUST: To a medium bowl add almond flour, arrowroot starch, cocoa powder, and salt and stir to combine. Add solid coconut oil and cut it into the dry ingredients using a pastry cutter, fork, or clean hands. The mixture should look like wet sand and hold together when squeezed. Add the maple syrup and stir until combined.

Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed.

Bake the crust for 15 minutes or until dry and slightly firm to the touch — it’s okay if it still feels a little soft. Remove from oven and set aside to cool slightly. At this time, turn your oven temperature down to 325 F (162 C).

FILLING: While the crust cools, add all of the filling ingredients (cashews, coconut cream, vegan cream cheese, arrowroot starch, maple syrup, coconut oil, cocoa powder, and salt) to a high-speed blender. Blend on high until very smooth and creamy — about 1 minute — scraping down the sides as needed.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for balance, or cocoa powder for a richer chocolate flavor.

Pour the filling onto the pre-baked crust and tap it down on the counter to release any air bubbles.

Bake for 45-50 minutes, until the top looks and feels tacky and the center is still a little jiggly. The center might sink slightly when you remove it from the oven — that’s okay!

RASPBERRY SAUCE: While your cheesecake is baking, make your raspberry sauce (if using). Place your raspberries in a medium saucepan and turn the heat to low. Begin smashing the raspberries with a wooden spoon until no large pieces remain, then add the maple syrup and arrowroot starch and stir to combine.

Turn the heat up to medium-high and stir constantly until the mixture begins to bubble slightly. Lower the heat to medium (you want it steaming a bit, but not bubbling) and continue stirring for 5-10 minutes until the sauce begins to thicken and is a rich, red color. At this point, you can set it aside to cool or strain the seeds out using a fine mesh strainer for an extra smooth sauce (we prefer straining)! Let sauce cool completely before serving, and store in the refrigerator.

When your cheesecake is baked, remove it from the oven and let it rest for 20 minutes at room temperature, then transfer to the refrigerator (uncovered) to let cool completely. Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

To serve, lift out of pan with parchment paper and cut into bars or triangles (we carefully cut off the very end pieces because they weren’t as creamy as the center pieces.) Drizzle slices with the raspberry sauce.

Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.

https://www.youtube.com/watch?v=2GnDcGE8p3Q

Creamy, dreamy vegan chocolate cheesecake with optional raspberry sauce! Super chocolaty, decadent, and gluten-free. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-baked-vegan-chocolate-cheesecake-gluten-free/
 
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Easy Baked Chocolate Cheesecake (Vegan + GF) | Minimalist Baker Recipes

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