Ingredients:
Chocolate Cookie Crust:
- 8 tablespoons melted light butter
- 1 1/4 cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar substitute (like Swerve or Monkfruit)
Dark Chocolate Cheesecake:
- 2 (8-ounce) packages light cream cheese
- 2 large eggs
- 1/2 cup powdered sugar substitute (Swerve or Monkfruit)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup fat-free half-and-half
- 1 ounce unsweetened baker’s chocolate, melted
Melted Dark Chocolate and Sea Salt:
- 1/2 cup Lily’s Dark Chocolate Chips
- 1 tablespoon light coconut oil
- Sea salt to taste
Instructions:
- Preheat the oven to 350 degrees.
- Chocolate Cookie Crust:
- Combine melted light butter, almond flour, cocoa powder, and powdered sugar substitute.
- Press the dough into the bottom of a silicone muffin pan (or paper-lined muffin pan).
- Pre-bake the crust for 7 minutes and allow it to cool COMPLETELY.
- Dark Chocolate Cheesecake:
- In a stand mixer or with a hand mixer, combine light cream cheese, eggs, powdered sugar substitute, cocoa powder, and vanilla until just barely incorporated.
- Add melted baker’s chocolate and fat-free half-and-half. Mix until completely smooth; the mixture will be light and airy.
- Spoon the mixture onto the cooled crust.
- Bake 15-18 minutes until the cheesecake has set.
- Remove from the oven and allow the cheesecakes to cool completely.
- Melted Dark Chocolate and Sea Salt:
- Melt Lily’s Dark Chocolate Chips and coconut oil, stirring until smooth.
- Dip the top of the cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.
Weight Watchers Note:
- Use light cream cheese and light butter to reduce SmartPoints.
- Choose a powdered sugar substitute for a lower-calorie alternative.
- Opt for fat-free half-and-half to reduce fat content.
Enjoy this Lightened-Up Salted Dark Chocolate Cheesecake while being mindful of your SmartPoints!
