Chocolate Yogurt Cheesecake Recipes

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CHOCOLATE CHEESECAKE WITH YOGURT



Chocolate Cheesecake with Yogurt image

Recipe and photo by Hidemi Walsh, submitted for the So Delicious 3-Course Recipe Contest. See the post above for special diet options.

Provided by Hidemi Walsh

Time 1h10m

Number Of Ingredients 9

1 cup finely crushed graham crackers
4 tablespoons (1/4 cup) olive oil
2 ounces unsweetened baking chocolate
2 cups So Delicious Dairy Free Plain Greek Cultured Almond Milk Yogurt
6 tablespoons granulated sugar
2 large eggs, beaten
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
¾ cup So Delicious Dairy Free Original Almond Plus AlmondMilk

Steps:

  • Mix together graham crackers and olive oil in a bowl. Transfer to a greased 9-inch pie pan, and press mixture firmly on the bottom of the pan.
  • Chop chocolate and put into a saucepan. Stir in half of almond milk. Heat over medium heat and melt chocolate completely, while stirring constantly.
  • Preheat oven to 350ºF.
  • In another bowl, mix together yogurt, granulated sugar, beaten eggs, all-purpose flour and cocoa powder. Stir in the rest of almond milk and melted chocolate.
  • Pour the mixture on the crust and bake for 45 to 50 minutes. Let cool at room temperature for 20 to 30 minutes. Then refrigerate for 2 to 3 hours to set up.

DIVINE YOGURT CHEESECAKE



Divine Yogurt Cheesecake image

The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 16

Number Of Ingredients 8

1 cup graham cracker crumbs
2 tablespoons butter, melted
3 packages (8 oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1 container (6 oz) Greek Fat Free honey vanilla yogurt
2 tablespoons Gold Medal™ all-purpose flour
2 cups quartered fresh strawberries

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
  • Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
  • Top cheesecake with strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 13 g, TransFat 1/2 g

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE YOGURT CHEESECAKE



Chocolate Yogurt Cheesecake image

A delightful alternative from Hershey to regular cream cheese cakes. (Time for draining yogurt not included in prep time)

Provided by Grace Fung

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

32 ounces low-fat vanilla yogurt
2 tablespoons graham cracker crumbs
1/2 cup sugar
1/4 cup cocoa
2 tablespoons cornstarch
2 eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
fresh fruit, for decoration

Steps:

  • Prepare YOGURT CHEESE (recipe follows).
  • Preheat oven to 300°F.
  • Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan.
  • In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended.
  • Add eggs, vanilla and almond extract; stir until blended.
  • Pour into prepared pan.
  • Bake in oven for 55 to 60 minutes or until edges are set.
  • Remove from oven to cooling rack.
  • Cool 30 minutes at room temperature.
  • With knife, loosen cake from side of pan.
  • Refrigerate before serving.
  • Garnish with fruit, if desired.
  • YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
  • Spoon yogurt into prepared colander; cover with plastic wrap.
  • Refrigerate until liquid no longer drains from yogurt, about 24 hours.
  • Remove yogurt from cheesecloth; discard liquid.

Nutrition Facts : Calories 107.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 39.2, Sodium 45.9, Carbohydrate 19.1, Fiber 0.4, Sugar 16, Protein 3.7

GREEK YOGURT CHEESECAKE



Greek Yogurt Cheesecake image

Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.

Provided by Food Network Kitchen

Categories     dessert

Time 4h40m

Yield 10 servings

Number Of Ingredients 14

Cooking spray
2 cups cinnamon-sugar pita chips, lightly crushed
2 tablespoons unsalted butter, melted
1 17-ounce container plain 2-percent Greek yogurt
8 ounces reduced-fat cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice
1 teaspoon unflavored gelatin

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
  • Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
  • Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
  • After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

RASPBERRY CHOCOLATE GREEK YOGURT CHEESECAKE RECIPE BY TASTY



Raspberry Chocolate Greek Yogurt Cheesecake Recipe by Tasty image

Here's what you need: melted coconut oil, graham cracker, kosher salt, frozen raspberry, dark chocolate chip, coconut oil, greek yogurt, large eggs, vanilla extract, organic sugar, cornstarch, warm water, fresh raspberries, chocolate shaving

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker
1 pinch kosher salt
12 oz frozen raspberry, thawed
¾ cup dark chocolate chip
2 teaspoons coconut oil, solid
32 oz greek yogurt
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries, for garnish
chocolate shaving, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
  • Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
  • Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers.
  • Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on.
  • Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
  • In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside.
  • In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
  • Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
  • To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes.
  • Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
  • Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
  • Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
  • Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
  • Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
  • When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
  • Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 53 grams, Fat 20 grams, Fiber 6 grams, Protein 15 grams, Sugar 34 grams

YOGURT-RICOTTA CHEESECAKE



Yogurt-Ricotta Cheesecake image

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 11

2 packages (8 ounces each) reduced-fat cream cheese
2 cups reduced-fat ricotta cheese
Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
2 cups vanilla yogurt
1/2 cup butter, melted
1/4 cup cornstarch
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
Halved fresh strawberries, optional

Steps:

  • Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.

Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.

CHOCOLATE YOGURT CAKE



Chocolate Yogurt Cake image

A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.

Provided by Kristina Kopnisky

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

1 ½ cups full-fat yogurt
1 cup white sugar
½ cup canola oil
3 eggs
2 tablespoons brewed coffee
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
½ cup cocoa powder
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 46.5 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 370.5 mg, Sugar 22.1 g

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