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Chocolate Chip Cheesecake

A sinfully delicious dessert with less guilt.

Chocolate Chip Cheesecake Photo
Yield: Serves 12


  • 10 reduced-fat Nabisco Oreos, or other similar cookie
  • 8 oz. fat-free cream cheese
  • 8 oz. light cream cheese, tub-style
  • 1 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 1 cup fat-free cottage cheese
  • 2 tsp. almond extract
  • 6 large egg whites
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 325 degrees F
  2. Lightly coat a 9-inch Springform pan with cooking spray
  3. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan
  4. Using an electric mixer, beat together cream cheeses on lowest speed until well blended
  5. In a small bowl, combine sugar and flour and add to cream cheese mixture, then beat until smooth
  6. In a food processor or blender, puree cottage cheese until smooth
  7. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth
  8. Add egg whites and beat until well blended
  9. Stir in 1/2 cup of mini chocolate chips
  10. Pour into Springform pan; top with remaining chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes
  11. Transfer to a wire rack and cool completely
  12. Run a knife around sides to loosen and release pan sides
  13. Cover and chill overnight
  14. Cut into 12 slices and serve

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