With Valentine’s Day around the corner, you may be wondering what to do for that special person in your life. I’ve always preferred to stay in for Valentine’s Day. It’s become kind of a tradition that I make a romantic, homemade meal for my husband with all of his favorite foods. And while the specific menu varies from year to year, there’s one thing that always remains the same- chocolate.
Yes, my husband loves chocolate and now my toddler has inherited this love as well. So this year for Valentine’s Day, I decided to make them a special chocolaty treat. My Chocolate Raspberry No-Bake Cheesecake Jars are my take on a decadent chocolate raspberry cheesecake but without all of the work. Plus, they’re guilt-free!These Chocolate Raspberry No-Bake Cheesecake Jars are the perfect guilt-free Valentine’s Day treat!Click To Tweet
delicious meal. While a slice of chocolate cheesecake at The Cheesecake Factory can add up to around 860 calories and 57 grams of fat, my jars clock in at just 277 calories and 15.8 grams of fat. I do
this by controlling the portion size and using a mixture of Neufchâtel cheese and Stonyfield nonfat vanilla Greek yogurt. Neufchâtel has the same tangy flavor and texture as cream cheese with about 1/3 less fat. I whip it in a mixer with Stonyfield nonfat vanilla Greek yogurt, which adds a nice tangy flavor and fluffy consistency. Then I add melted chocolate and just a small amount of sugar to the filling to give it a rich, chocolaty flavor.
My Chocolate Raspberry No-Bake Cheesecake Jars have all of the flavors of cheesecake with none of the guilt. It’s the perfect Valentine’s Day treat.
- 2.5 ounces Divine 70% Dark Chocolate with Raspberries, roughly chopped
- 1 tablespoon coconut sugar or other sweetener of your choice
- 8 ounces Neufchâtel cheese, room temperature
- 1 cup Stonyfield Greek 0% Fat Vanilla yogurt
- ¼ teaspoon vanilla extract
- 1 container (6 oz) raspberries
- 2 teaspoons lemon juice
- 2 teaspoons coconut palm sugar or other sweetener
- ¾ cup crushed graham cracker crumbs
- 1 tablespoon melted coconut oil or unsalted butter
- Fresh raspberries and chocolate shavings
- Melt the chocolate in a double boiler on the stove or in a bowl in the microwave. To melt it in the microwave, place the chopped chocolate in a small bowl and heat at 30 second intervals, stirring in between, until melted and smooth. Stir in the sugar.
- Whip the Neufchâtel cheese with an electric mixer to loosen it. Add the Stonyfield Greek 0% Fat Vanilla yogurt, vanilla extract, and melted chocolate. Whip until ingredients are well combined.
- To make the raspberry sauce, heat the raspberries, lemon juice and sugar together in a small saucepan. Cook until the berries break down and release their juices, 5-8 minutes. Cool
- To make the crust, pulse the graham cracker crumbs and coconut oil in a food processor until the mixture looks like wet sand.
- To assemble the jars, spoon equal amounts of the graham cracker mixture into 6 small mason jars. Tap the crumbs down with the handle of a wooden spoon to compact it. Transfer the cheesecake filling to a piping bag. If you don’t have a piping bag, use a resealable plastic bag and cut off one corner. Pipe equal amounts of the filling into each jar on top of the crust. Spoon some raspberry sauce on top of each one. Garnish with fresh raspberries and chocolate shavings.
|Someone decided to make a guest appearance during the photo session! Just one of the challenges of food photography with a toddler at your feet 🙂|
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