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, these Chocolate Raspberry Cheesecake Cups are the perfect indulgence!
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
Yield: 12 cheesecake cups
- 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!
Weight Watchers Freestyle SmartPoints:
5 per cheesecake cup (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
3 per cheesecake cup (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
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)
an Emily Bites Original