- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1/4 cup finely ground toasted almonds
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, chilled
- Baking spray with flour
- 6 ounces 1/3-less-fat cream cheese, softened
- 4 ounces fat-free cream cheese, softened
- 2/3 cup sugar
- 1/2 cup plain fat-free Greek yogurt
- 1 teaspoon vanilla extract
- Dash of salt
- 1 large egg
- 3 ounces semisweet chocolate chips
- 1 tablespoon 2% reduced-fat milk
- 2 tablespoons almonds, chopped
- calories 164
- fat 8.6 g
- satfat 4.4 g
- monofat 2.8 g
- polyfat 0.7 g
- protein 4.5 g
- carbohydrate 18.1 g
- fiber 0.8 g
- cholesterol 28 mg
- iron 0.6 mg
- sodium 139 mg
- calcium 55 mg
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup ground almonds, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle flour mixture into an 8-inch square metal baking pan lined with parchment paper and coated with baking spray; lightly press mixture into bottom of pan. Bake at 350° for 30 minutes or until golden. Cool crust completely on a wire rack.
Reduce oven temperature to 325°.
Place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, yogurt, vanilla, and dash of salt; beat at low speed until combined. Add egg; beat 1 minute or until well combined. Pour mixture over cooled crust. Place chocolate chips and milk in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring after 15 seconds; stir mixture until smooth. Dollop chocolate mixture by the spoonful over cheesecake mixture; swirl together using the tip of a knife. Sprinkle with 2 tablespoons chopped almonds. Bake at 325° for 30 minutes or until almost set in the middle. Cool completely on a wire rack. Cover and refrigerate 8 hours or up to overnight.