1/4cupreduced fat cream cheese at room temperature (I used Neufchâtel)
2-1/2tablespoonsunsweetened cocoa powder
2packetszero calorie sweetener (I used Truvia)
1teaspoonvanilla
Pinch of salt
2teaspoonsmini chocolate chips
1/4sheetgraham 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
Serving size: 1 chocolate cheesecake dessert cupWW Points: 3Check your WW Points for this recipe and track it in the WW app.2PointsPlus (Old plan)
Recipe Notes, Variations & Tips
These easy cheesecake cups are wonderfully flexible and easy to customize.For a fruitier version, top with:
raspberries
strawberries
blueberries
cherries
For extra crunch, try:
chopped peanuts
almonds
walnuts
crushed pretzels
If you prefer a deeper chocolate flavor, use dark cocoa powder or mini dark chocolate chips.The cheesecake mixture can absolutely be made ahead. For the best texture though, wait to add the whipped topping and graham cracker crumbs until just before serving.If you can’t find reduced-fat cream cheese, Neufchâtel is an excellent substitute and usually stocked right alongside regular cream cheese in most grocery stores.