Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg

Ingredients:

• cooking spray
• 1/2 cup (50g) crushed chocolate graham cracker crumbs
• 1 tbsp light butter, softened
• 8 oz package reduced fat cream cheese, softened
• 1/4 cup sugar
• 6 oz fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 1 tsp vanilla extract
• 1 tbsp all purpose flour
• 1 oz Baker's semi-sweet dipping chocolate
• 18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.


Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!