Skinny Chocolate Raspberry Cheesecake Lighter Tangy Chocolate Swirl

Q: Can I make the cheesecake ahead of time, and what's the best way to store leftovers?

Yes — this cheesecake actually benefits from chilling overnight, which improves texture and makes slicing neater; refrigerate for at least 3–4 hours but preferably overnight. Store slices or the whole cake in an airtight container in the fridge for up to 3–4 days, or freeze wrapped tightly (double-wrap in cling film and foil) for up to 2 months — thaw overnight in the fridge and add fresh raspberries before serving. Avoid freezing fresh fruit toppings; add them after thawing to keep them bright and not watery.

Q: What easy substitutions or variations keep it "skinny" or make it dairy‑free?

To keep it lower-calorie, swap granulated sugar for erythritol or monk fruit 1:1, or use a lighter crust (almond flour + a tablespoon less fat). For dairy‑free or vegan versions, replace reduced‑fat cream cheese with blended cashew cream or silken tofu plus a dairy‑free yogurt, use coconut oil in the crust, and choose dairy‑free dark chocolate — expect a slightly different texture but still delicious. If you want a different twist, try the lemon‑raspberry variation (omit cocoa and add lemon zest) for a brighter profile.

Q: Is Skinny Chocolate Raspberry Cheesecake actually lower calorie, and what are the nutrition trade-offs?

Rough estimates put servings at about 270–310 kcal with ~8–10 g protein, 14–16 g fat and 28–32 g carbs per slice (8 servings), which is lower than many full‑fat cheesecakes thanks to reduced‑fat cream cheese and nonfat Greek yogurt. Swapping sugar for erythritol or monk fruit and trimming butter in the crust can cut carbs and calories further, but it’s still a treat — portion control is key. For people tracking macros, consider the crust and any extra dark chocolate as the main calorie hotspots and adapt those elements to suit your goals.

Skinny Chocolate Raspberry Cheesecake My Lighter Tangy Chocolate Swirl

By Fia MartinezOctober 1, 2025Updated: September 30, 2025

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5.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Skinny Chocolate Raspberry Cheesecake is my go-to when I crave chocolate and berries. Have you ever swapped guilty pleasure for something lighter? The tangy raspberry swirl and deep cocoa make it feel indulgent.

Fun fact: raspberries pack about eight grams of fiber per cup. That little stat always makes me feel clever.

Brief Overview

This take riffs on classic Chocolate Raspberry Cheesecake from the home bake tradition. It borrows ideas from Skinnytaste Desserts and a few lighter Skinnytaste Cheesecake tricks I love.

The technique is medium difficulty. It needs attention and patience. Prep is about 25 minutes , bake 40 50 minutes , and chill 3 4 hours or overnight .

Yields eight generous slices from a 9-inch pan. Serve with fresh berries and a tiny dust of cocoa.

Main Benefits

Top health win is more protein and less fat. Using nonfat Greek yogurt gives it a Greek yogurt cheesecake recipe vibe.

It works as a low-fat chocolate raspberry cheesecake without feeling watered down. Perfect for birthdays or potlucks when you want dessert that’s lighter.

It’s a treat for evenings when you want cake and still want to fit into jeans.

What makes this recipe special is balance. The tart raspberry swirl cuts through the cocoa. The dark cocoa and optional melted chocolate keep richness alive.

The crisp chocolate graham crust gives a satisfying snap. I once nearly cracked the top on my first try. I learned to use the cheesecake water bath technique after that.

Game changer.

I’ve also used tricks from quick bakes like Skinnytaste Mug Cake and ideas from easy 2 Ingredient Desserts to simplify the base.

If you want a smooth raspberry ripple, simmer and strain the purée. If you want less fuss, swirl gently and don’t overmix.

Ready for the ingredients? Grab your mixing bowl and chocolate crumbs. The list starts next, and I’ll walk you through each step like a friend beside you.

Oh my gosh! If you love a lighter dessert, this is it. Meet Skinny Chocolate Raspberry Cheesecake. Fun fact: adding Greek yogurt boosts protein and keeps the filling silky.

I learned that from a messy first bake. Lesson: room-temp ingredients save the day.

Main Ingredients

Crust

1 1/2 cups (150 g) chocolate graham cracker crumbs
3 tablespoons (45 g) unsalted butter, melted (or coconut oil)

Raspberry purée / swirl

1 1/2 cups (225 g) fresh or frozen raspberries
2 tablespoons (25 g) granulated sugar or erythritol
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon cornstarch + 1 tablespoon water (optional)

Cheesecake filling

16 oz (454 g) reduced-fat cream cheese, room temperature
1 cup (240 g / 8 oz) plain nonfat Greek yogurt, room temperature
1/2 cup (100 g) granulated sugar OR 1/3 cup (67 g) erythritol
2 large eggs, room temperature
1/3 cup (35 g) unsweetened cocoa powder, sifted
2 tablespoons (16 g) cornstarch
1 teaspoon (5 ml) vanilla extract
2 oz (56 g) 70% dark chocolate, melted (optional)
Pinch of salt ( 1/4 tsp / 1.5 g )

Finishing

3/4 cup (120 g) fresh raspberries
Quality check: cream cheese should be smooth and no lumps. Use bright, firm raspberries. Pick 70% dark chocolate for deep flavor.

Seasoning Notes

Essential combo: vanilla, salt, and a touch of lemon. They lift the chocolate and raspberry. Try adding 1/4 teaspoon instant espresso powder for depth. Aromatics like lemon zest brighten the swirl.

Flavor enhancers: melted dark chocolate and a pinch of salt. Quick swaps: use erythritol for sugar. Use coconut oil for butter. If you lack cornstarch, use 1 tablespoon arrowroot.

Equipment Needed

Essential tools only: 9-inch springform pan, mixing bowl, mixer or whisk, small saucepan, blender or immersion stick, rubber spatula. For crust, use a food processor or a zip-top bag and rolling pin.

Common alternatives: hand mixer instead of stand mixer. Use a roasting pan for the water bath. Wrap the springform in foil.

The cheesecake water bath technique prevents cracks. I swear it changed my life.

Last thought: This recipe hits those Skinnytaste Desserts vibes. It reads like a lighter Chocolate Raspberry Cheesecake and tastes like a treat. Try it and tell me how it went.

Prep Steps

Fun fact: cheesecake dates back to ancient Greece. I love that. Today I share my Skinny Chocolate Raspberry Cheesecake version. It uses reduced-fat cream cheese and Greek yogurt. It still tastes decadent.

Gather ingredients first. Measure everything into bowls. Room-temperature dairy is crucial. Let cream cheese sit for 30– 45 minutes . Warm eggs on the counter too.

Time saving tip: toast crumbs while the cream cheese warms. Use a blender for the raspberry purée. This saves 10– 15 minutes . Keep a clean towel and oven mitts nearby.

Safety reminder: wrap the springform tightly in foil. Use caution with boiling water for the water bath. Don’t overfill the roasting pan.

step-by-step Process

Skinny Chocolate Raspberry Cheesecake Lighter Tangy Chocolate Swirl presentation

Preheat oven to 325° F ( 163° C) . Wrap the pan in double foil.
Press chocolate graham crust into the pan. Blind bake 8– 10 minutes . Cool.
Simmer raspberries with sugar and lemon 4– 6 minutes . Blend and cool.
Beat cream cheese until smooth. Add Greek yogurt and sugar. Mix eggs one at a time. Fold in cocoa and melted dark chocolate. Stop when smooth.
Pour two thirds filling into crust. Add raspberry dollops. Swirl with a skewer gently.
Place pan in roasting pan. Pour boiling water halfway up the pan. Bake 40– 50 minutes . Edges set and slightly puffed. Center should jiggle like loose gelatin. Aim for 150 155° F (65– 68° C) internal.
Turn oven off. Crack door and cool 30– 45 minutes . Refrigerate 3 4 hours , preferably overnight.

Visual cues: golden edges, a barely wobbly center, set sides. These matter more than time alone.

Pro Tips

Bring dairy to room temperature. This avoids lumps. Run a knife under hot water between slices for clean cuts. Use the cheesecake water bath technique to prevent cracks.

Common mistakes: overbeating and skipping the water bath. Both cause cracks. Don’t rush chilling. Cooling is flavor building.

Make-ahead option: bake the day before. Chill overnight. It lasts well for three days.

Honestly, I once rushed chilling. The cake collapsed slightly. Lesson learned. Try this for Skinnytaste Desserts fans who love Greek yogurt cheesecake recipe swaps.

It’s a lighter take on Chocolate Raspberry Cheesecake and a winner every time.

Serving Suggestions

Skinny Chocolate Raspberry Cheesecake is a showstopper. Serve each slice with a small spoonful of extra raspberry coulis. A dollop of lightly sweetened whipped Greek yogurt adds tang and cuts richness.

I love pairing it with a short espresso shot. Wine fans? Try a berry forward rosé.

For parties, slice thin. The chocolate graham crust gives a crunchy contrast. Think Skinnytaste Desserts vibes but with extra flair. Honestly, a few fresh raspberries on top make people gasp.

Storage Tips

Cool completely before wrapping. Refrigerate in an airtight container. Chill at least 3– 4 hours , but overnight is best. Leftovers keep well for 3 4 days.

You can freeze slices. Wrap each piece tightly in plastic. Then foil over that. Freeze up to 1 month. Thaw in the fridge overnight.

Reheat? Don’t. Cheesecake is best cold. If you want a softer texture, sit the slice at room temperature 20 minutes before serving.

Variations

Want vegan? Use blended cashews, silken tofu, or a cashew cream base. Swap butter for coconut oil in the crust. That gives a great dairy-free option.

For a low-fat chocolate raspberry cheesecake twist, use nonfat Greek yogurt, reduced-fat cream cheese, and an erythritol sweetener. It becomes a lighter Greek yogurt cheesecake recipe that still feels indulgent.

Seasonal swap: summer berries mix well. Try blackberries or cherries instead of raspberries for a darker ribbon. A lemon raspberry version works too.

Nutrition Basics

Per slice estimates run about 270 310 kcal. Protein sits around 8 10 g. Fat is roughly 14 16 g. Swap sweeteners and lighten crust to cut calories and carbs.

Key benefits? Greek yogurt boosts protein. Raspberries add fiber and vitamin C. Dark chocolate brings antioxidants. Small wins for a dessert you actually feel good about.

I once cracked a cheesecake badly. I learned the cheesecake water bath technique then. It fixed everything. No more volcano tops.

Try the 325° F ( 163° C) bake and cool in the oven with the door cracked. It works.

Final thought: this Chocolate Raspberry Cheesecake balances flavor and guilt. It nods to Skinnytaste Cheesecake and even to quick ideas like a Skinnytaste Mug Cake or 2 Ingredient Desserts.

You can do this. Bake it, chill it, and enjoy every single bite.

Skinnytaste Desserts Chocolate Raspberry Cheesecake Irresistible Light Swirl

Frequently Asked Questions

How can I prevent cracks in my Skinny Chocolate Raspberry Cheesecake?

Cracks are usually caused by too much air in the batter or rapid temperature changes beat the cream cheese until smooth but stop as soon as the eggs are incorporated, and use the cornstarch in the recipe to help stabilize the filling.

Bake in a water bath and cool the cheesecake slowly (leave the oven door ajar for 30 45 minutes) think of it like letting a Sunday roast rest, slow and gentle keeps things tender.

Wrapping the springform pan tightly in foil and avoiding overbaking (center should still jiggle slightly) are two of the best practical tips for a glossy, crack free top.

Can I make the cheesecake ahead of time, and what's the best way to store leftovers?

Yes this cheesecake actually benefits from chilling overnight, which improves texture and makes slicing neater; refrigerate for at least 3 4 hours but preferably overnight.

Store slices or the whole cake in an airtight container in the fridge for up to 3 4 days, or freeze wrapped tightly (double wrap in cling film and foil) for up to 2 months thaw overnight in the fridge and add fresh raspberries before serving.

Avoid freezing fresh fruit toppings; add them after thawing to keep them bright and not watery.

What easy substitutions or variations keep it "skinny" or make it dairy-free?

To keep it lower calorie, swap granulated sugar for erythritol or monk fruit 1:1, or use a lighter crust (almond flour + a tablespoon less fat). For dairy-free or vegan versions, replace reduced-fat cream cheese with blended cashew cream or silken tofu plus a dairy-free yogurt, use coconut oil in the crust, and choose dairy-free dark chocolate expect a slightly different texture but still delicious.

If you want a different twist, try the lemon-raspberry variation (omit cocoa and add lemon zest) for a brighter profile.

How do I make a clean chocolate and raspberry swirl without the colors turning muddy?

Use thickened raspberry purée (strain and add the cornstarch slurry from the recipe) and make dollops or thin ribbons rather than drowning the filling in sauce; pour most of the plain filling first, add purée dollops, then top with the remaining filling.

Drag a skewer or knife through once or twice to make defined swirls over swiping blends the colours into brown mud. Also ensure both purée and filling are cool so the purée doesn’t sink or bleed excessively into the batter.

Is Skinny Chocolate Raspberry Cheesecake actually lower calorie, and what are the nutrition trade offs?

Rough estimates put servings at about 270 310 kcal with ~8 10 g protein, 14 16 g fat and 28 32 g carbs per slice (8 servings), which is lower than many full-fat cheesecakes thanks to reduced-fat cream cheese and nonfat Greek yogurt.

Swapping sugar for erythritol or monk fruit and trimming butter in the crust can cut carbs and calories further, but it’s still a treat portion control is key. For people tracking macros, consider the crust and any extra dark chocolate as the main calorie hotspots and adapt those elements to suit your goals.

Skinny Chocolate Raspberry Cheesecake Lighter Ta

Skinny Chocolate Raspberry Cheesecake My Lighter Tangy Chocolate Swirl Recipe Card

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Preparation time:40 Mins

Cooking time:45 Mins

Servings:8-10 servings (9 inch / 23 cm springform pan)

Instructions:

Preheat oven to 325°F (163°C). Wrap the outside of a 9 inch (23 cm) springform pan in a double layer of aluminum foil to protect it from water.
Combine chocolate graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides if desired) of the prepared springform pan. Optional: blind bake crust 8 10 minutes until set and cool, or refrigerate 20 minutes for a no-bake firming.
Make the raspberry purée: simmer raspberries, sugar, and lemon juice in a small saucepan for about 4 6 minutes until softened. Pulse or blend to a smooth purée and strain to remove seeds if desired. Stir in the cornstarch slurry and return to low heat 30 60 seconds until slightly thickened. Cool completely.
Make the cheesecake filling: beat cream cheese until smooth and lump free. Add sugar (or sweetener), sifted cocoa powder, and salt; beat until incorporated. Mix in Greek yogurt and vanilla. Add eggs one at a time, mixing gently, then add cornstarch. Carefully fold in melted dark chocolate if using until even. Avoid overbeating.
Assemble and create the swirl: pour about two-thirds of the filling into the prepared crust and smooth the top. Spoon small dollops or a thin ribbon of raspberry purée over the top. Pour remaining filling and add more raspberry dollops on top. Use a knife or skewer to create swirls without overmixing.
Bake in a water bath: place the wrapped springform pan into a larger roasting pan and pour boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 40 50 minutes until edges are set and center has a gentle jiggle (internal temp ~150 155°F / 65 68°C if using a thermometer).
Cool and chill: turn off oven, open the oven door slightly, and let the cheesecake cool in the oven for 30 45 minutes to reduce cracking. Remove from water bath, unwrap foil, and cool to room temperature on a rack. Refrigerate at least 3 4 hours, preferably overnight, to fully set.
Finish and serve: run a knife around the pan, release the springform, and transfer to a serving plate. Top with fresh raspberries and dust with cocoa if desired. Slice with a hot, dry knife (wipe between cuts) for clean slices.