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May 23

Chocolate Raspberry Cheesecake Cups

Chocolate Raspberry Cheesecake Cups

Cheesecake is one of my favorite desserts and chocolate and raspberry is one of my favorite flavor combinations, so it’s about time I brought them all together to make these Chocolate Raspberry Cheesecake Cups! These perfectly portioned dessert cups are super rich and creamy with a crunchy cookie crust on the bottom, perfect to satisfy any chocolate craving. The raspberry topping is sweet and little tart providing the perfect contrast to the decadent chocolate cheesecake. At just 121 calories or 5 Weight Watchers SmartPoints each on myWW Green, Blue and Purple, these Chocolate Raspberry Cheesecake Cups are the perfect indulgence! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Chocolate Raspberry Cheesecake Cups

Not a raspberry fan? You could also easily make these with strawberries instead. Just change out the raspberry Greek yogurt for strawberry flavored and use a cup of chopped strawberries in place of the fresh raspberries. Easy swap!

If you want to see more perfectly portioned sweet treats, check out my dessert category for favorites like Chocolate Chip Cannoli Cups, Key Lime Cheesecake Cups, Mixed Berry Mini Tarts, Carrot Cake Cupcakes, Cheesecake Stuffed Strawberries, Dark Chocolate Orange Cupcakes, Mini Cinnamon Apple Tarts, Berries & Cream Cinnamon Dessert Cups and more!

Chocolate Raspberry Cheesecake Cups

Chocolate Raspberry Cheesecake Cups

These perfectly portioned cheesecake dessert cups are super rich and creamy with a crunchy chocolate cookie crust!


  • 12 Nabisco Famous Chocolate Wafers
  • 8 oz 1/3 less fat cream cheese, softened to room temperature
  • 5.3 oz container of fat free Raspberry Greek yogurt, I used Dannon Light & Fit
  • 1/3 cup + 1 tablespoon granulated sugar, divided
  • 3 tablespoons unsweetened cocoa powder
  • 1 large egg
  • 1 teaspoon light butter
  • 1 cup raspberries
  • 1 teaspoon cornstarch
  • 4 teaspoons hot water


  • Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat).
  • In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon..
  • Bake for 15-16 minutes and remove from oven to cool. While the cheesecake cups are cooking, place the butter in a small saucepan and bring over medium heat. When butter is melted, add the raspberries and stir to mix with the butter. Cook for 3-5 minutes, stirring occasionally, until raspberries have liquefied and are bubbling. In a small dish, stir together the cornstarch and hot water until smooth and add to the raspberries. Add the remaining tablespoon of sugar and stir to combine. Cover the saucepan and reduce the heat to low. Simmer for 2-3 minutes until raspberry mixture has thickened.
  • Once the cheesecake cups have cooled to room temperature, spoon the raspberry sauce onto the center of each cup, leaving a little room around the edges. Transfer the cheesecake cups to the refrigerator and chill for at least one hour. Serve cold.
  • Optional: I added a fresh raspberry on top of each of my cheesecake cups just for cuteness in the photos. Feel free to do the same for yours!


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per single:
121 calories, 15 g carbs, 11 g sugars, 6 g fat, 3 g saturated fat, 4 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
3 per cheesecake cup (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

9 comments on “Chocolate Raspberry Cheesecake Cups”

  1. Do you think these could be modified to be gluten free by just leaving off the chocolate wafer and re-figuring the points? Or does having the wafer at the bottom affect the cooking?

  2. I wonder if these would work with a sugar substitute???

    • Not sure, I’ve never really cooked with sugar substitutes. If you try it out, report back!

  3. What would the Smart Points value be if you left out the raspberry topping and instead just used fresh raspberries?

  4. Just made these tonight! In fact, they are cooling now, but I can tell they are going to be a big hit for Father’s Day lunch tomorrow! However, I didn’t get 12 muffin cups out of them. I only got 11. I’m assuming I just added too much for the other muffins?

  5. Where do you buy the chocolate wafers? Have only checked at Walmart but don’t remember ever seeing them in other grocery stores. Thx!

  6. Can you use strawberries instead ?

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