Cheesecake and Chocolate? With Berries? Oh yes! Dark Chocolate Raspberry Cheesecakes!
Author: Teri Vaughn
Recipe type: Dessert
Serves: 12
Ingredients
⅔ cup graham cracker crumbs (I love inside the box gluten-free)
2 tbsp plain low-fat Greek yogurt
¾ cup plain low-fat Greek yogurt
8 oz. low-fat cream cheese, room temperature
2 large eggs
⅓ cup sugar
1 tsp vanilla
10 oz fresh raspberries
1 tbsp sugar
1 tsp fresh lemon juice
1 pinch of sea salt
2 tsp cornstarch
2 tsp cold water
½ ounce 60% dark chocolate, shaved
Instructions
Preheat the oven to 325 degrees.
Mix graham cracker crumbs with ¾ cup yogurt until evenly moistened; using the back of a spoon press 1 tbsp crumb mixture into the bottom of each muffin cup.
Using an electric mixture, beat together 2 tbsp yogurt, cream cheese, eggs, ⅓ cup sugar, and vanilla. Spoon into cups.
Bake until the top is set - 15-20 minutes. Let cool. Refrigerate for 1 hour.
Make the topping
Combine the raspberries,1 tbsp sugar, lemon juice, and salt in a small saucepan over medium heat, and bring to a simmer.
Using a fork, mash some of the raspberries.
Combine the cornstarch with cold water and stir into the raspberry mixture, simmer for 1 minute.
To serve, add 1 tbsp raspberry topping and a tsp shaved chocolate to the top of each cheesecake.