Low Fat Chocolate Cheesecake Muffins
Indulge in the rich, velvety goodness of guilt-free decadence with these Low Fat Chocolate Cheesecake Muffins! Blending creamy low-fat cream cheese and non-fat Greek yogurt, these muffins deliver all the lusciousness of cheesecake while packing a chocolatey punch from unsweetened cocoa powder. With just the right amount of sweetness and a moist, tender texture, they’re further enhanced by optional dark chocolate chips for a touch of indulgence. Perfectly portioned into individual servings, these treats are ideal for satisfying chocolate cravings without derailing your health goals. Ready in just 40 minutes and easy to make, they’re a must-try for dessert lovers looking for a low-fat, high-flavor option to enjoy chilled or at room temperature.
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Ingredients
- 225 grams Low-fat cream cheese
- 120 grams Greek yogurt (non-fat, plain)
- 30 grams Unsweetened cocoa powder
- 75 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 1 large Egg
- 1 large Egg white
- 30 grams All-purpose flour
- 60 milliliters Low-fat milk
- 30 grams Dark chocolate chips (optional)
- 0.125 teaspoons Salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.
Step 2
In a large mixing bowl, beat the low-fat cream cheese and Greek yogurt together until smooth and creamy.
Step 3
Add the cocoa powder, granulated sugar, and salt to the bowl, and mix until fully incorporated.
Step 4
Mix in the vanilla extract, then beat in the egg and egg white one at a time, ensuring the mixture is smooth after each addition.
Step 5
Sift in the all-purpose flour and gently fold it into the batter until just combined. Do not overmix.
Step 6
Add the low-fat milk and stir until the mixture has a smooth, pourable consistency.
Step 7
If desired, fold in dark chocolate chips for bursts of chocolate in every bite.
Step 8
Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full.
Step 9
Bake in the preheated oven for 22-25 minutes, or until the centers appear set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay!).
Step 10
Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature!
Nutrition Facts
| Serving size | (666.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1413.1 |
| Total Fat 62.7g | 0% |
| Saturated Fat 34.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 308.7mg | 0% |
| Sodium 1502.3mg | 0% |
| Total Carbohydrate 158.2g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 102.8g | |
| Protein 52.9g | 0% |
| Vitamin D 79.0IU | 0% |
| Calcium 605.5mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1379.8mg | 0% |
Source of Calories