Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons honey or agave syrup
- 2 tablespoons unsalted butter, melted
- 8 ounces low-fat cream cheese, softened
- ½ cup Greek yogurt
- ¼ cup honey or agave syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh raspberries (plus extra for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, cocoa powder, honey/agave syrup, and melted butter in a bowl. Press into muffin tin lined with cupcake liners. Bake for 8-10 minutes until set; let cool.
- In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, honey/agave syrup, vanilla extract, and egg; mix until creamy.
- Gently fold in fresh raspberries and spoon the filling over cooled crusts.
- Bake for 20-25 minutes until centers are set but slightly jiggly. Cool at room temperature and refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 130
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg