This delicious tuxedo cheesecake has a super chocolaty and moist chocolate cake on the bottom, layered with super creamy and rich chocolate cheesecake with vanilla cheesecake on top! Everything is covered in a layer of silky, rich chocolate ganache! This tuxedo cheesecake is also packed with protein from the Greek yogurt that we use in both the chocolate cake and cheesecake!
The Chocolate Cake
This chocolate cake is super moist thanks to one ingredient- Greek yogurt! This tenderizes the cake and replaces the butter, making this cake super moist, fluffy, and also adds a protein boost!
We are also using white whole wheat flour in this chocolate cake. White whole wheat flour has all the nutritional benefits of whole wheat flour but is much lighter and will help this cake become fluffy! If you use whole wheat flour, your cake may be a lot denser.
The Cheesecake
The cheesecake is also made of Greek yogurt! Greek yogurt replaces some of the cream cheese in cheesecake and adds a nice tang and lightness that is suuuuuper delicious! Make sure all your ingredients- the Greek yogurt, cream cheese, and eggs, are all at room temperature! This will ensure a super smooth and creamy cheesecake. If you use cold ingredients, your cheesecake may turn out lumpy.
Half of the cheesecake will become chocolate cheesecake! We are using the same base for both the chocolate and vanilla cheesecake, which makes it sooooo much easier. Just weigh out half of the batter (which is 300 grams) and add a bit of cacao powder to it to make the chocolate cheesecake!
Storage
This cheesecake can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. I would not recommend letting this sit at room temperature for too long or it will go bad since it contains a lot of dairy.
Watch this video to learn How to Make Healthy Tuxedo Cheesecake!
Healthy Tuxedo Cheesecake
Prep Time: 1 Hour Cook Time: 1 Hour 5 Min.
Total Time: 2 Hours 5 Min.
Serves: 12
This delicious tuxedo cheesecake has a super chocolaty and moist chocolate cake on the bottom, layered with super creamy and rich chocolate cheesecake with vanilla cheesecake on top! Everything is covered in a layer of silky, rich chocolate ganache! This tuxedo cheesecake is also packed with protein from the Greek yogurt that we use in both the chocolate cake and cheesecake!
Ingredients
Chocolate Cake
25 Grams (2 Tbsp/ 1/2) Egg*
42 Grams (2 Tbsp) Liquid Sweetener
82 Grams (1/3 Cup) Greek Yogurt
14 Grams (1 Tbsp) Oil
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Vanilla Extract
Pinch Salt
10 Grams (2 Tbsp) Cacao Powder
40 Grams (1/3 Cup) White Whole Wheat Flour**
Cheesecake
285 Grams (1 Cup) Greek Yogurt***
230 Grams (8 oz/ 1 Cup) Reduced Fat Cream Cheese***
67 Grams (1/3 Cup) Granulated Sweetener
75 Grams (1/3 Cup/ 1 1/2) Eggs*
1 Tsp Vanilla Extract
15 Grams (2 Tbsp) White Whole Wheat Flour*
5 Grams (1 Tbsp) Cacao Powder
Ganache
30 Grams (2 Tbsp) Melted Coconut Oil
42 Grams (2 Tbsp) Liquid Sweetener
10 Grams (2 Tbsp) Cacao Powder
15 Grams (1 Tbsp) Coconut Milk
Instructions
To make the chocolate cake: Preheat the oven to 350° F (175° C) and line a 9x5 inch pan with parchment paper. In a bowl, add in egg and sweetener and whisk vigorously. Next, add in Greek yogurt, oil, baking powder, baking soda, vanilla extract, and salt. Whisk vigorously until bubbles appear. Next, whisk in cacao powder, then add in flour and gently fold that in. Pour it into your prepared pan and bake for 20-25 minutes.
To make the cheesecake: Preheat the oven to 325° F (165° C) and line a 9x5 inch pan with parchment paper. In a food processor or blender, add in room temperature Greek yogurt and cream cheese, along with granulated sweetener. Blend until smooth. Add in eggs and blend until smooth. Add in vanilla extract and flour and blend one more time until smooth.
Pour 300 grams of the cheesecake batter into a bowl. Add cacao powder and mix until smooth. Pour the chocolate cheesecake into the prepared pan and smooth it out. Carefully pour your vanilla cheesecake on top of the chocolate cheesecake and smooth it out carefully to avoid the two cheesecakes from blending. Bake for 30-40 minutes, or until the cheesecake is firm.
Allow the cheesecake to cool completely at room temperature before placing in the fridge to chill overnight. The next day, place the chocolate cake onto a wire rack, and carefully place the cheesecake on top.
To make the chocolate ganache: add coconut oil, liquid sweetener, cacao powder, and coconut milk to a microwave safe bowl. Microwave for around 30 seconds and stir until silky smooth. You may need to microwave more depending on the strength of your microwave. Pour the ganache over the cheesecake and smooth it out. Place in the fridge for a minimum of 1 hour before slicing into bars and enjoying.
Notes
*The egg in the chocolate cake can be subbed for a flax egg, but the egg in the cheesecake cannot be substituted.
**White whole wheat flour is a lot lighter than Whole wheat flour and will work much better in this recipe. Normal whole wheat flour may cause a dense chocolate cake and a grainy cheesecake. You can substitute white whole wheat flour with whole wheat pastry flour, all purpose flour, or gluten free all purpose flour.
***For the cheesecake, make sure all ingredients are at room temperature- the Greek yogurt, cream cheese, and eggs. If you use cold ingredients, they will not blend smoothly and you will be left with a lumpy cheesecake.
Nutritional Info
Serving Size: 1 slice
Calories: 158 kcal
Fat: 8.3 g
Carbohydrates: 20 g
Sugars: 7.3 g
Protein: 7.8 g
Sodium: 129 mg
Fiber: 1.13 g
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