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Frozen Lite Chocolate Cheesecake

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Ingredients

Adjust Servings:
1/2 cup light corn syrup (karo is best)
1/2 cup half & half light cream
1/3 cup semi-sweet chocolate chips
2 tablespoons cocoa powder
2 tablespoons sugar substitute (splenda is best)
1 tablespoon sugar
1 (8 ounce) package fat free cream cheese, softened, cut into cubes
1 teaspoon vanilla extract
1 1/2 cups reduced-calorie whipped topping
1 (9 inch) chocolate cookie pie crust

Nutritional information

333
Calories
134 g
Calories From Fat
15 g
Total Fat
6.2 g
Saturated Fat
8.4 mg
Cholesterol
372.5 mg
Sodium
46.3 g
Carbs
1.3 g
Dietary Fiber
22.9 g
Sugars
7 g
Protein
119g
Serving Size

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Frozen Lite Chocolate Cheesecake

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    Just finished off my first piece of this wonderful frozen chocolate pie! It was so easy to make too---loved it! The only change I made was not using FF cream cheese (I had the Neufchatel on hand). Next time, I will try the strawberry version, but I have a feeling that the chocolate will win out (it usually does in this house!) thanks for posting.

    • 395 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Frozen Lite Chocolate Cheesecake, I love anything chocolate!! This cheesecake is creamy and absolutely delicious! Also delicious with the Mocha variation Enjoy! Please NOTE: Plan ahead! This requires at least 6 hours in the freezer! If you like this, you should try Recipe #371878, Just finished off my first piece of this wonderful frozen chocolate pie! It was so easy to make too—loved it! The only change I made was not using FF cream cheese (I had the Neufchatel on hand) Next time, I will try the strawberry version, but I have a feeling that the chocolate will win out (it usually does in this house!) thanks for posting , I had a block of FF cream cheese and I had no idea what to do with, so I was very happy when I stumbled across this recipe It does live up to it’s name, very creamy, perfectly chocolaty but not decadently so – which is fine because you still feel like you are indulging I made this using a springform pan because I made my own cookie crust and it came out looking beautiful The batter had me worried for a while because it seemed so runny but it set up perfectly! I didn’t even need to thaw it before cutting I didn’t use the sucralose sweetener (cause I had none) and used sugar to replace it Great recipe for something fat-free Thanks


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    Steps

    1
    Done

    Heat Syrup and Half and Half in a Microwave-Safe Container For 1 Minute. Stir in Chocolate Chips and Heat For 30 Seconds; Stir Until Smooth and Well Blended. Pour Mixture Into Blender or Food Processor; Add Cocoa, Sucralose, Sugar, Cream Cheese and Vanilla.

    2
    Done

    Blend on Medium Speed in Blender Until Very Smooth. Add Whipped Topping and Mix Until Uniformly Blended.

    3
    Done

    Pour Into Crust. Cover and Freeze For at Least 6 Hours. Remove from Freezer and Thaw For 15 to 30 Minutes Before Serving. Garnish With Additional Whipped Toopping and Cocoa, If Desired.

    4
    Done

    For a Mocha Pie, Stir 2 Teaspoons Instant Coffee Granules Into the Syrup Mixture Before It Is Microwaved.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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