The Best Chocolate Fudge Truffle Cheesecake You’ll Ever Taste

Indulge in a luscious, velvety cheesecake that delivers all the rich flavor of a traditional dessert—with a light, smart twist. This chocolate fudge truffle cheesecake features a silky filling layered over a crisp chocolate crust, all topped with a glossy fudge layer that satisfies every craving without the overload.

Why You’ll Love This Recipe

Fudge Meets Cheesecake: A heavenly fusion of creamy cheesecake and rich truffle topping.
Lighter Ingredients, Full Flavor: Uses reduced-fat cream cheese, Greek yogurt, and dark chocolate for balanced indulgence.
Stunning Yet Simple: Impress guests without complicated steps.
Make-Ahead Friendly: Perfect for preparing in advance for holidays, birthdays, or any celebration.

Ingredients

For the Crust

• 1 cup chocolate graham cracker crumbs (or light chocolate wafer crumbs)
• 2 tbsp light butter, melted
• 1 tbsp zero-calorie sweetener

For the Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 2 large eggs

For the Fudge Truffle Topping

• 1/3 cup dark chocolate chips (60–70% cacao)
• 2 tbsp almond milk or low-fat milk
• 1 tsp coconut oil
• Pinch of sea salt

Instructions

Prepare the Crust

• Preheat oven to 325°F (163°C). Line a 7- or 8-inch springform pan with parchment and lightly mist with cooking spray.
• Mix the chocolate crumbs, melted butter, and sweetener in a bowl. Press firmly into the pan’s base.
• Bake for 8 minutes, then cool slightly.

Make the Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, cocoa powder, sweetener, and vanilla. Blend well.
• Add eggs one at a time, mixing just until incorporated. Do not overmix.
• Pour over cooled crust and smooth the top.

Bake the Cheesecake

• Bake at 325°F for 35–40 minutes, or until the center is mostly set with a slight jiggle.
• Turn off oven, crack the door, and let cheesecake rest for 30 minutes.
• Remove and chill in fridge at least 4 hours or overnight.

Prepare the Fudge Topping

• In a microwave-safe bowl, melt chocolate chips, milk, and coconut oil in 20-second bursts, stirring until smooth.
• Stir in a pinch of salt.
• Pour the warm fudge over the chilled cheesecake and spread gently.

Serve

• Slice into 8 even pieces. Garnish with fresh berries, chocolate shavings, or a sprinkle of cocoa powder if desired.

Nutritional Information (Per Slice, Approximate)

Calories: 190 | Carbs: 14g | Protein: 9g | Fat: 12g | Fiber: 3g | Sugar: 6g

Tips for Success

• Room Temp Ingredients: Ensure cream cheese and eggs are room temperature for a silky texture.
• Avoid Overbaking: Slight jiggle in the center means it’s perfectly baked.
• Cool Gradually: Prevent cracking by cooling in the oven first before chilling.
• Customize Toppings: Add chopped nuts or a drizzle of light caramel for extra flair.

Why This Recipe Works

• Decadent Taste, Lightened Up: All the richness of fudge and cheesecake with reduced-fat and low-sugar ingredients.
• Simple Ingredients, Big Results: No complicated steps—just smart layering and baking.
• Perfect for Celebrations: Looks and tastes impressive, but secretly easy to make.
• Indulgence in Moderation: Every slice feels like a treat without going overboard.

This chocolate fudge truffle cheesecake blends elegance and comfort into every bite. Rich, creamy, and deeply chocolatey, it’s the kind of dessert that makes every occasion feel special—without sacrificing your wellness goals. Serve it chilled, slice generously, and savor the bliss.