Indulge Guilt-Free: The Ultimate Low Carb & Low Fat Crustless Chocolate Raspberry Cheesecake
Prepare yourself for a dessert experience that defies expectations. This Crustless Chocolate Raspberry Cheesecake is a true marvel: exceptionally low carb and low fat, yet unbelievably rich and decadent in flavor. It’s the perfect treat to elevate your weekend or any moment you crave a chocolate fix without the guilt. This cheesecake doesn’t just hit the spot; it satisfies every sweet craving, melts away stress, soothes your nerves, and leaves you with a profound sense of delicious gratification.
But this isn’t just any ordinary chocolate cheesecake. What sets it apart are the vibrant bursts of fresh raspberries nestled within every creamy, dreamy mouthful. It’s a cheesecake that delivers on all fronts: creamy, rich, and wonderfully fluffy, offering pure indulgence without the heavy calories or carb load often associated with traditional desserts. The absence of a crust makes it lighter, focusing all attention on the smooth, velvety filling and the delightful interplay of chocolate and tart raspberries.
The Journey to Guilt-Free Indulgence: Crafting This Perfect Cheesecake
Sometimes, the greatest culinary creations arise from moments of need. This particular cheesecake, born amidst a flurry of site issues and the inherent stress of migrating web hosts for Cafe Delites, became my edible escape. For over a week, this recipe patiently awaited its turn in my “to-post” folder, hoping for a lull in traffic so I could finally share its deliciousness. It was a bizarre situation, actually finding myself wishing for lower traffic – a sentiment no content creator typically expresses!
The anticipation for this cheesecake, along with a dozen other recipes, was palpable. To manage the stress and prevent any further grey hairs, I found myself baking this recipe not once, but three more times. Each batch was an opportunity to channel my emotions into something beautiful and delicious, all while patiently waiting for the ideal moment to upload the images. And finally, that moment has arrived.
My sincere apologies if you’ve encountered any issues accessing recipes on Cafe Delites recently. Rest assured, these technical hiccups are being resolved, and by next week, your browsing experience will be seamless! Perhaps a collective “AMEN!” is in order, or maybe just another slice (or whole, let’s be honest) of this incredible cheesecake for everyone. That certainly works for me!
Evolving Perfection: The Story Behind This Recipe
This particular Crustless Chocolate Raspberry Cheesecake is a refined version of a cheesecake recipe I first shared back in June 2014, when I initially ventured into the world of Instagramming. That original recipe was even lower in calories and fat, so if you’re looking for an ultra-lean option, feel free to explore that version too. However, after extensive experimentation and fine-tuning, this updated recipe offers an even creamier, lighter, and fluffier texture, while still maintaining its remarkably low-carb and low-fat profile.
To keep this chocolate raspberry cheesecake perfectly aligned with a low carb diet, you have the option of using a natural granulated sweetener that measures cup-for-cup like regular sugar. This ensures ease of use and consistent results. For those not concerned with carb counts, traditional caster sugar can be used without affecting the texture or flavor. At Cafe Delites, we understand that our diverse community of readers has varied dietary needs and preferences. Whether you’re carefully managing your sugar intake, focusing on calories and fat, or simply seeking a fantastic recipe, we strive to cater to everyone. That’s why we always provide these flexible options within our recipes, ensuring you can tailor them to your lifestyle.
Optional Indulgence: The Chocolate Drizzle
The decision to drizzle extra chocolate over the top is entirely yours. While it adds an extra layer of decadence, it’s certainly not a requirement. As you can see from the images, this cheesecake is inherently rich and flavorful on its own. If you’re diligently keeping calorie counts down, skipping the drizzle is a perfectly valid choice that won’t compromise the delightful taste. However, for those who believe, like us at Cafe Delites, that life is too short to hold back on what you truly love – and we *really* love chocolate – then a generous melted chocolate topping is the ultimate finishing touch. No half measures here; only full flavor. That’s enough of my “Oprah moments” for today!
Just look at that ridiculously creamy texture. Can you almost taste it through the screen?
And those beautiful raspberries, perfectly distributed within each slice, adding a delightful tang to the deep chocolate flavor. Is it wrong that I couldn’t stop at just one slice? I think not. This low carb, low fat chocolate raspberry cheesecake is designed to be enjoyed without restraint, offering a satisfying dessert experience that doesn’t derail your dietary goals. Its unique balance of richness and lightness makes it truly irresistible.
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Crustless Chocolate Raspberry Cheesecake (Low Carb + Low Fat)
Ingredients
- 18 oz reduced fat cream cheese at room temperature, 80% less fat (this is key for low-fat cheesecake)
- 2/3 cup non-fat plain Greek yogurt (adds creaminess and tang without excess fat)
- 1/2 cup natural granulated sweetener or caster sugar (choose based on your dietary preference for low-carb or traditional)
- 1/4 cup unsweetened cocoa powder (for that rich, deep chocolate flavor)
- 2 large eggs (binds the cheesecake and contributes to its smooth texture)
- 1 cup fresh raspberries not frozen, divided (the star fruit for flavor and texture)
- 1/3 cup mini chocolate chips of choice, I use Lilly’s Premium Dark Chocolate Chips (a low-sugar option for added chocolate goodness)
- 1/4 cup melted chocolate of choice, optional for drizzling and extra decadence
Instructions
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Prepare for Baking: Preheat your oven to a gentle 280°F (140°C). This low temperature is crucial for a perfectly creamy cheesecake. To prevent cracks and ensure a moist texture, pour boiling water halfway up the sides of a large, deep baking dish and place it on the lowest rack in your oven. This creates a steam bath, replicating the effect of a traditional water bath without placing the springform pan directly in water. Lightly grease and line an 8-inch round springform cake tin. Set it aside, ready for the delicious filling.
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Create the Cheesecake Base: In a large mixing bowl, combine the softened reduced-fat cream cheese, non-fat Greek yogurt, and your chosen sweetener (natural granulated sweetener for low-carb, or caster sugar for a traditional approach). Using an electric mixer, beat these ingredients on low speed until the mixture is completely smooth and well combined, ensuring there are no lumps of cream cheese. Gently fold in the unsweetened cocoa powder until it’s fully incorporated, giving the cheesecake its rich chocolate hue. Finally, add the large eggs and beat again for approximately 1 minute, until the mixture is smooth and velvety. Be careful not to overmix, as this can introduce too much air and lead to cracks.
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Fold in the Berries and Chocolate: Carefully add 3/4 cup of the fresh raspberries and one-third of your mini chocolate chips into the cheesecake batter. Use a spatula to gently fold them through, distributing them evenly without crushing the delicate raspberries. This ensures delightful bursts of fruit and chocolate in every slice of your Crustless Chocolate Raspberry Cheesecake.
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Bake to Perfection: Pour the prepared cheesecake batter into your lined springform cake tin. Sprinkle the remaining chocolate chips evenly over the top. Bake on the middle rack of your oven for 40-50 minutes. The cheesecake is ready when the edges are set, but the center still has a slight wobble – this indicates a perfectly creamy interior. Once baked, turn off the oven, but leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This slow cooling process prevents drastic temperature changes that can cause the cheesecake to crack.
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Chill for Optimal Texture: After the slow cool-down in the oven, carefully remove the cheesecake and place it on a wire rack to cool completely at room temperature. Once entirely cooled, cover the cheesecake loosely with plastic wrap or foil and transfer it to the refrigerator to chill for a minimum of 5-6 hours, or ideally, overnight. Chilling is a crucial step that allows the cheesecake to firm up, develop its full flavor, and achieve that signature dense, creamy texture.
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Serve and Enjoy: When you’re ready to serve your magnificent Crustless Chocolate Raspberry Cheesecake, carefully remove it from the springform pan. Top with the remaining fresh raspberries for a vibrant garnish and, if desired, drizzle generously with melted chocolate. Slice, serve, and savor this truly delicious, guilt-free indulgence!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.