Raspberry-Chocolate Truffle Cheesecake Recipe

Name: Raspberry-Chocolate Truffle Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13.7-ounce) package fat-free fudge brownie mix (such as No Pudge!); 1/2 cup vanilla fat-free yogurt; 2 large egg whites, divided; Cooking spray; 1 (24-ounce) carton 1% low-fat cottage cheese; 1 (8-ounce) package 1/3-less-fat cream cheese, softened; 3/4 cup sugar; 1/3 cup Dutch process cocoa; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon instant coffee granules; 2 tablespoons hot water; 3/4 cup seedless raspberry fruit spread; 3 ounces bittersweet chocolate, chopped and melted; 3 large eggs; 1 teaspoon vanilla extract

Servings: persons

1 (13.7-ounce) package fat-free fudge brownie mix (such as No Pudge!)
1/2 cup vanilla fat-free yogurt
2 large egg whites, divided
Cooking spray
1 (24-ounce) carton 1% low-fat cottage cheese
1 (8-ounce) package 1/3-less-fat cream cheese, softened
3/4 cup sugar
1/3 cup Dutch process cocoa
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon instant coffee granules
2 tablespoons hot water
3/4 cup seedless raspberry fruit spread
3 ounces bittersweet chocolate, chopped and melted
3 large eggs
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
Prepare brownie mix according to package directions using yogurt and 1 egg white. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350u00b0 for 35 to 40 minutes or until done. Cool completely in pan on a wire rack.
3
Reduce oven temperature to 325u00b0.
4
Combine cottage cheese and cream cheese in a food processor, and process 2 minutes or until smooth. Add sugar, cocoa, flour, and salt. Process 30 seconds or just until blended, scraping down sides of bowl if needed.
5
Combine coffee granules and hot water. Stir in raspberry spread and melted chocolate. Add raspberry mixture, remaining egg white, eggs, and vanilla to cream cheese mixture in processor; process just until combined.
6
Crumble brownie evenly into a 9-inch springform pan coated with cooking spray. Press brownie firmly to form a compact crust.
7
Pour batter over crust. Bake at 325u00b0 for 1 hour and 20 minutes or until almost set. Turn off oven; leave cake in oven 1 hour. Remove from oven; run a knife around edge. Cool completely in pan on a wire rack. Cover and chill at least 8 hours.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (13.7-ounce) package fat-free fudge brownie mix (such as No Pudge!), 1/2 cup vanilla fat-free yogurt, 2 large egg whites, divided, Cooking spray, and more.

Yes, Raspberry-Chocolate Truffle 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.

Raspberry-Chocolate Truffle Cheesecake

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