Chocolate Chip Cheesecake | Renee's Kitchen Adventures

Tuesday, July 5, 2011

Chocolate Chip Cheesecake

Cheesecake.... surely one of God's gifts to  I normally try not to post back-to-back dessert recipes, but I made this cheesecake over the holiday weekend, and it is outstanding.  I couldn't wait to share it with everyone!  The recipe comes from WW online ( you can find the original recipe HERE), and let me tell you, it is every bit as decadent as the real, full -fat deal. 

Right from the oven! Ready to cool. 
It combines fat-free cream cheese, reduced fat cream cheese and fat-free cottage cheese to produce a very creamy, rich filling.  Someone suggested in the reviews on the WW site, using something other than the cream-filled sandwich cookies to make the crust lower in calories...but I feel that the cream filling helps hold the crust together...otherwise you would need to add some sort of fat ( butter or margarine spread)  and that would negate the benefits of not using a sandwich go ahead and indulge...feel naughty and use Oreos!  You end up using about 1/3rd of a package. Give the rest away to someone you won't be tempted to eat whats left!

Chocolate Chip Cheesecake
adapted from WW Online

Servings - 12    Serving size - 1/12th of cake    Points Plus per serving - 6 points+
Calories - 220.9,   Total Fat - 8.2g,   Carb. - 33.1g,   Protein - 7.1g,   Fiber - 0.2g

10 cream-filled chocolate sandwich cookies ( I used Oreos but NOT double stuff ) 
4 oz. fat-free cream cheese, tub-style
8 oz. reduced-fat cream cheese, tub-style
1 cup sugar
2 TBS. all purpose flour
1 cup fat-free cottage cheese
1 tsp. pure vanilla extract
6 large egg whites
3/4 cup mini-chocolate chips, divided

1.  Preheat oven to 325 degrees F.  
2.  Lightly coat a 9-inch springform pan with cooking spray.  Run cookies through food processor with blade attachment and pulse until fine crumbs form.  Press the crumbs on the bottom of prepared pan.  
3.  In a med-large bowl, combine the fat-free cream cheese and the reduced-fat cream cheese with an electric mixer on low speed until blended.  
4.  In 2-cup glass measure or small bowl, combine the sugar and the flour.  Mix the sugar mixture with the cream cheese mixture and blend with electric mixer until smooth. 
5.  In the food processor ( just wipe out the need to wash ), add the fat-free cottage cheese and process until very smooth.  Add the cottage cheese and the vanilla extract to the cream cheese mixture and blend.  Add egg whites, one at a time, beating after each addition.  Stir in 1/2 cup of chips.  
6.  Pour on top of crust.  Sprinkle with remaining 1/4 cup chips.  Bake on middle rack until top is almost set, about 1 hour.  
7.  Transfer to wire rack and allow to cool completely.  Run knife around edges of pan, and release the sides.  Cover and chill for several hours or overnight.  Cut into 12 slices.  


We had both sets of parents over for dinner and I made this cheesecake for our dessert yesterday.  Everyone loved it.  It is honestly an excellent lower calorie cheesecake that no one will every guess is "diet." 

I hope everyone had a wonderful holiday weekend!  We got the yard spiffed up...the shrubs were in need of a much overdue trimming and just spent some time enjoying each other's company. I am also very happy to report, a half a week into my gelish manicure and all is well.  Not one chip or peel, even after all that yard work!

I also wanted to pass along some exciting news!  I was contacted by Goya Foods last week and they are interested in helping me do a giveaway in the near future!  Celebrating its 75th year in business in 2011, Goya Foods is America’s largest Hispanic-owned food company, and has established itself as the leader in Latino foods and ingredients. Goya manufactures, packages and distributes over 1,500 high-quality food products from every region of Latin America and Spain. Goya products have their roots in the culinary traditions of Hispanic communities around the world; the mix of authentic ingredients, robust seasonings and convenient preparation makes Goya products ideal for nearly every taste and table.  I have personally used some of their spice blends as well as their canned bean products.  The representative from Goya wanted me to pass along some exciting news about a FUN promotion they are currently running on their's called the "Match Your Birthday Game" and you can read all about it HERE 
I hope that if you have time, you will check it out!  

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  1. you had me at the title! I love that you were able to use FF and RF cream cheeses - this looks great!

  2. This looks amazing! I made cheesecake this weekend too (it's my bf's favorite!)

    Hope you had a wonderful July 4th weekend!

  3. owww- so delicious! I have never made a cheesecake but have really wanted to try my hand at one! This may be the one! The crust is one of the best parts- can't skimp there ;). Glad you guys had a great weekend. When the yard looks all pretty, I always feel much better. I'm excited for your goya giveaway

  4. A reduced fat cheesecake? Sign me up! Especially if it includes chocolate chips. Hope you had a wonderful Fourth! Congrats on the upcoming Goya giveaway.

  5. That looks delicious and insulin worthy!! I made a strawberry rhubarb pie and it was also 6 points a slice - not too bad!

    Glad your nails lasted through all the yard work. :D

  6. Happy Belated 4th Renee. Stellar looking recipe, and BIG YAY for the manicure lasting through the gardening! Have a great day!!!

  7. I LOVE cheesecake but am the only one in my house who does. I will be making this to take to an upcoming mom's night in party.

    Over the holidays, I experimented making pumpkin and sweet potato pies without a crust to see if the net result was the same, meaning, was I still as satisfied as I would have been had I had the crust. And, the answer was a resounding yes (and, in fact, I think I ate less of the filling only, per serving, than I would have had it had a crust). I think the same would be true of this without the crust. Not sure if it will save 1-2 Points+ per serving, but every point counts.

  8. @ It is what it is....that is interesting. Never thought about omitting the crust entirely. Let me know how it turns out if you try it...and yes, you are right, every point counts...just as long as, like you said, you are still satisfied! :)

  9. I wish my manicure was still intact! I'm too cheap to go to a pro and my own only last two days at most. :( That cheesecake is da bomb, girl.

  10. Awesome! First of all I would like to congratulate you for being chosen by Goya Foods. This recipe is definitely a must try and it's also perfect for any occasion or maybe to any simple family gathering.

  11. Hi Renee,
    This is such a pretty cheesecake and it looks like it could be a healthier one as well. It looks so cool refreshding and creamy, yum! I sure wish I had a slice. Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
    Miz Helen

  12. Cheesecakes are absolutely irresistible in my opinion. I have a sweet treat linky party going on at my blog till Monday and I'd love it if you'd come by and link your cheesecake up.

  13. Happy very belated 4th! I wouldn't think others would find this "diet"...they would think "spoiled rotten!" It looks the photos!

  14. Yum! How delish does this cheesecake look!


  15. Had this for dessert tonight, using your modifcations of the WW recipe (subbing vanilla for the almond extract). My whole family loved it! It looked just like the photo. It was really delicious, & I didn't feel too weighted down/heavy after eating a slice (yet it was rich tasting). For those who will try this: make sure to use the mini choc chips as written in the recipe (I did), because regular size ones will sink down. Thanks for a delicious dessert! My kids adored it!!

    1. I'm so glad it turned out well for you, and thank you for coming and reviewing the recipe!


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