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Get all the flavors of chocolate cheesecake in these easy to make, lightened up, no bake, spoonable Chocolate Cheesecake Dessert Cups. And no temptations from keeping an entire cheesecake in the refrigerator!
Perfect for any chocolate lover, you can actually call this a double chocolate cheesecake dessert or maybe a chocolate chocolate chip cheesecake dessert thanks to the double dose of chocolate from the cocoa powder and miniature chocolate chips.
With less than 100 calories each, this decadent dessert is made lighter thanks to reduced fat cream cheese, nonfat Greek yogurt, 0 calorie sweetener, light whipped topping and a smaller, more reasonable portion. Perfect for Weight Watchers!
You’ll love the quick cleanup too with just one mixing bowl and no electric mixer required.
How Many Calories and WW Points in Chocolate Cheesecake Cups Made Lighter?
According to my calculations, each serving has about 83 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Spoonable Chocolate Cheesecake Individual Desserts
Step 1: Gather and prepare all ingredients: light whipped topping, plain fat-free Greek yogurt, reduced-fat cream cheese, unsweetened cocoa powder, no-calorie sweetener, pure vanilla extract, mini chocolate chips and gram cracker crumbs.
Step 2: In a medium mixing bowl, stir together 3/4 cup whipped topping, yogurt, cream cheese, cocoa powder, sweetener, vanilla extract and salt until creamy and smooth.
Step 3: Mix in 1 teaspoon mini chocolate chips until evenly distributed.
Step 4: Divide the cheesecake mixture evenly between 6 small dessert glasses and top each dessert with a dollop of remaining whipped topping.
Step 5: Sprinkle each dessert with graham cracker crumbs and remaining 1 teaspoon miniature chocolate chips.
Step 6: Serve immediately or refrigerate until ready to serve.
Recipe Notes
You can make this easy dessert ahead, but it’s best to not assemble the dessert until you are ready to serve—otherwise you might end up with soggy graham cracker crumbs and crumbly, dried out whipped topping. Keep the chocolate mixture covered tightly with plastic wrap (or in an airtight container) in the refrigerator with your graham cracker crumbs in a ziploc bag and mini chocolate chips at the ready. When you are ready to serve, spoon the mixture into the glasses and top with whipped topping, mini chocolate chips and crushed graham crackers.
If you can’t find light cream cheese, you’ll probably be able to find Neufchâtel cheese, which is stocked in many American grocery stores. The traditional version of Neufchâtel, produced only in France, is one of the oldest kinds of cheese and resembles Brie or Camembert.
However, the American version which is often placed right next to your regular Philadelphia Cream Cheese, has a higher moisture and lower milk fat content and can be substituted for most any recipe calling for cream cheese—and is the perfect replacement for those times you can’t find reduced-fat cream cheese.
There are many zero calorie sweeteners available today, including Splenda, Equal, Stevia, Monkfruit and Truvia (affiliate link)—my personal favorite right now. Feel free to use your favorite in this recipe.
More Chocolate Cheesecake Topping Ideas…
Fresh Fruit
If the double dose of chocolate chips is a little too much, you can replace with a few fresh berries sprinkled on top. I think fresh blueberries, raspberries or chopped strawberries would all be delicious!
Chopped Nuts
For the nut lover, try a sprinkling of chopped peanuts, almonds or walnuts. Get a little more nutty flavor by swapping out the vanilla for almond extract.
If you’ve made this one bowl, low fat, no-bake Chocolate Cheesecake in a Cup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chocolate Cheesecake Dessert Cups
Equipment
Ingredients
- 1 cup light whipped topping, divided
- 1/3 cup plain nonfat Greek yogurt
- 1/4 cup reduced fat cream cheese at room temperature (I used Neufchâtel)
- 2-1/2 tablespoons unsweetened cocoa powder
- 2 packets zero calorie sweetener (I used Truvia (affiliate link))
- 1 teaspoon vanilla
- Pinch of salt
- 2 teaspoons mini chocolate chips
- 1/4 sheet graham cracker, finely crushed (1 small rectangle)
Instructions
- In a medium mixing bowl, stir together 3/4 cup whipped topping, yogurt, cream cheese, cocoa powder, sweetener, vanilla extract and salt until creamy and smooth.
- Mix in 1 teaspoon mini chocolate chips until evenly distributed.
- Divide the cheesecake mixture evenly between 6 small dessert glasses and top each dessert with a dollop of remaining whipped topping.
- Sprinkle each dessert with graham cracker crumbs and remaining 1 teaspoon miniature chocolate chips.
- Serve immediately or refrigerate until ready to serve.
Notes
If the double dose of chocolate chips is a little too much, you can replace with a few fresh berries sprinkled on top. I think fresh blueberries, raspberries or chopped strawberries would all be delicious! Chopped Nuts
For the nut lover, try a sprinkling of chopped peanuts, almonds or walnuts. Get a little more nutty flavor by swapping out the vanilla for almond extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Spring 2018
When I click on Personal Points it give me a sales pitch to WW. I am already a member and just want my points. Can this be corrected?
Hi Nancy,
You want to click on “click here” To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here! just tested it and it took
me to the Recipe Builder where I can see my personal points.