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SkinnyMS

Triple Chocolate Cheesecake

This guilt-free cheesecake is a chocolate lovers' dream, with nutrient-rich ingredients that combine to create a blissful dessert.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Cooling Time4 hours 5 minutes
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Holiday, Kid-Friendly, Vegetarian
Servings: 16 people
Calories: 383kcal
Author: Gale Compton

Ingredients

Crust

  • 2 ounces semisweet chocolate broken into pieces, or chocolate chips
  • 1 cup almonds raw
  • 1 cup oats not instant
  • pinch of salt
  • 3 tablespoons coconut oil melted

Filling

  • 6 ounces semisweet chocolate broken into small pieces, or chocolate chips
  • 16 ounces cream cheese reduced-fat, room temperature
  • 1 cup ricotta cheese low-fat
  • 3/4 cup coconut palm sugar
  • 4 eggs large
  • 1/2 cup Greek yogurt plain, fat-free
  • 1 teaspoon pure vanilla extract

Chocolate Sauce

  • 1/2 cup semisweet chocolate broken into pieces, or chocolate chips
  • 1/4 cup lite coconut milk canned
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon pure vanilla extract

Berries

  • 1 cup raspberries fresh or berries of choice (if using strawberries, cut into halves or quarters)

Instructions

  • Preheat oven to 350 degrees.

For the Crust

  • *Use a double boiler to melt chocolate or melt in a saucepan or low heat.
  • Add almonds, oats, and salt to a food processor and pulse until a fine crumb consistency. Stir almond-oat mixture, melted chocolate, and coconut oil in a small bowl until well-combined.
  • Add crumbs to a 9-inch springform pan and press crumbs evenly on bottom and 1/2-inch up the sides of the pan.
  • Tip - Place plastic wrap over the fingers of one hand to press crumbs in place. Refrigerate crust to set while preparing the filling.

For the Filling

  • *Use the same double boiler or saucepan to melt chocolate, and turn off heat when done. Cover and leave pan on burner while preparing the filling. Chocolate should still be warm when adding to the filling.
  • Add cream cheese and ricotta cheese to a large mixing bowl.
  • Using an electric mixer, beat cheeses until light and fluffy and there are no longer visible lumps.
  • Add coconut palm sugar and continue beating until incorporated, about 30 seconds. Add eggs, one at a time, and beat just until incorporated. Add yogurt and vanilla and beat until combined.
  • Pour warm chocolate into mixture and mix until chocolate is well combined.

To Bake and Chill

  • Pour filling into prepared crust, place on a baking sheet, and bake on center oven rack 45 minutes to 1 hour, or until top is set and some jiggle is still visible in the center.
  • Place cheesecake on a cooling rack and cool to room temperature, about 3 to 4 hours.
  • If any cracks appear in the cheesecake, don't worry as they will be filled in with the topping and no longer visible.
  • Place plastic wrap over the pan and refrigerate overnight or until completely chilled. Remove from the refrigerator and allow to set at room temperature about 5 minutes. Run a warm knife around the outside of the cheesecake before releasing sides of springform pan. It is recommended to leave the cheesecake on the bottom part of the springform pan for serving.

To Serve - Topped with Chocolate Sauce and Berries

  • Whisk together all ingredients for chocolate sauce in a small saucepan over low heat, until chocolate has melted. Allow to cool slightly then pour over cheesecake.
  • Add berries on top, as pictured. Enjoy!

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 32g | Protein: 10g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 180mg | Fiber: 3g | Sugar: 21g |
SmartPoints (Freestyle): 17
SmartPoints (Freestyle): 17