These Healthier Chocolate Cheesecake Muffins are unlike any other muffin recipe I’ve made. They’re decadent from the chocolate and light from the healthier cheesecake topping. I even threw chocolate chips in there for good measure!
How to make Healthier Chocolate Cheesecake Muffins
The healthier cheesecake topping is made from 1/2 low-fat cream cheese and 1/2 Greek yogurt! I love Greek yogurt so much because it’s versatile as hell! You can eat it plain, mix it with any type of mix-ins to change the flavor, use it in sweet desserts, savory meals, dips, the possibilities are endless. In this case, I used Greek yogurt to lighten up some cheesecake!
What makes these muffins different?
I’ve made a good amount of muffins this year – Carrot Cake, Double Chocolate, PB&J, Blueberry Banana Bread… the list goes on. These are different. The base isn’t banana but instead, apple sauce! I love using unsweetened apple sauce for baking because it makes for a great ingredient substitute when you’re trying to lighten up a recipe. You can use apple sauce in place of oil in baked goods because it keeps the baked good moist without the added calories. PLUS apple sauce contains natural sugars which reduces the need for added sugar in the recipe.
What you will need to make Healthier Chocolate Cheesecake Muffins:
For the muffin base:
For the cheesecake topping:
Low-fat cream cheese
Healthier Chocolate Cheesecake Muffins
- Total Time: 28-30 Minutes
- Yield: 12 1x
These Healthier Chocolate Cheesecake Muffins are a healthy spin on a decadent dessert. They’re good enough to be considered dessert but healthy enough to eat for breakfast!
For the Muffin Base:
1/2C Cocoa Powder
1C Apple Sauce
3Tbsp Maple Syrup
1 teaspoon baking soda + baking powder
2 Tbsp Melted Butter
1/2 teaspoon salt
For the Cheesecake topping:
1/2C Plain Greek Yogurt
4oz low-fat cream cheese (1/2 8oz packet)
2 Tbsp coconut sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
- Pre-heat your oven to 350
- Combine the wet ingredients for the muffin base in a large bowl
- Fold in your dry ingredients for the muffin base (do not over mix)!
- Fill your muffin tins 3/4 of the way
- Combine the ingredients for your cheesecake mixture in a small bowl and scoop a dollop on top of each tin filled with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 10 Minutes
- Cook Time: 18-20 Minutes
Keywords: Muffins, Chocolate, Cheesecake, Baking, Recipe
Hi! I saw this on foodgawker and am really intrigued, but it looks like the recipe is missing the method. I’d love to try them though!
Hi Laura, thanks so much for pointing this out! I’ve just edited the recipe to include instructions. I hope you enjoy the recipe!