Low Fat Cappuccino Chocolate Cheesecake

"Adapted from a similar recipe, this version contains only about 6 grams of fat per serving, a nice change from the high fat and high calorie dishes served at holiday times. (This may be the best cheesecake I've ever eaten). Due to the low fat content, it is important that the oven be completely preheated to 350 F before placing pan in the oven." Diane D Moore

Low Fat Cappuccino Chocolate Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    purchased chocolate cookie crumb pie crust

  • 1

    (8 ounce package) light cream cheese

  • 1

    cup sugar

  • 1

    cup unsweetened cocoa powder

  • ½

    cup frozen nonfat egg substitute (equal to 2 eggs), thawed

  • cups nonfat sour cream substitute

  • 2

    tbsp coffee liqueur

  • 1

    tbsp vanilla

  • tsp ground cinnamon


Remove packaging from cookie crust. Set crust aside. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared crust pan. Bake at 350 F about 30 minutes or until cake is set. Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven one minute to glaze top. Cool to room temperature and dust with 1/8 teaspoon cinnamon, then chill.


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