Low Fat Chocolate Chip Cheesecake – a delicious recipe with chocolate wafer crumbs, butter, cream cheese, condensed milk, egg whites, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 inches deep).
2
In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3
Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4
Bake in a 350u00b0 oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5
Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
806
kcal
Calories
60
g
Fat
47
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2/3 cup about 3 oz. reduced-fat chocolate wafer crumbs, 1 1/2 tablespoons melted butter or 1 1/2 tablespoons margarine, 3 (8 ounce) packages fat-free cream cheese, 1 (14 ounce) can fat-free sweetened condensed milk, and more.
Yes, Low Fat Chocolate Chip Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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