HealthierLynn's Better Chocolate Raspberry Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 57.1
  • Total Fat: 0.4 g
  • Cholesterol: 5.0 mg
  • Sodium: 189.8 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 5.3 g

View full nutritional breakdown of HealthierLynn's Better Chocolate Raspberry Cheesecake calories by ingredient
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Introduction

This recipe is the same as my other Chocolate Raspberry Cheesecake recipe, but instead of using the Nilla Wafers and the Sugar Free Hershey's Chocolate Syrup, I used Chocolate Graham Crackers and Lite Hershey's Chocolate Syrup. Way better! This recipe is the same as my other Chocolate Raspberry Cheesecake recipe, but instead of using the Nilla Wafers and the Sugar Free Hershey's Chocolate Syrup, I used Chocolate Graham Crackers and Lite Hershey's Chocolate Syrup. Way better!
Number of Servings: 12

Ingredients

    12 oz. Philadelphia Fat Free Cream Cheese
    1/2 c. Splenda
    1/2 c. Cool Whip Free
    1 tsp. Vanilla Extract
    3 Chocolate Graham Crackers, broken into 1/4ths
    3 T. Sugar Free Raspberry Preserves
    2 T. Hershey's Lite Chocolate Syrup

Directions

Mix softened cream cheese with Splenda and Cool Whip until smooth. Add the Vanilla Extract.

Put paper baking cups into a muffin pan. Crumble up 1/4 of a chocolate graham cracker and put it into each cup; spoon the cream cheese mixture on top.

Place a small amount of the raspberry preserves and chocolate syrup on top of each and stir them into the cream cheese mixture (it's easiest with a knife).

Refrigerate for 4 or more hours (you can also put them into the freezer for about an hour if you're in a hurry for your fix!).

Makes 12 Cheesecakes.

Number of Servings: 12

Recipe submitted by SparkPeople user HEALTHIERLYNN.

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