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Lightened Up Cream Cheese Chocolate Cake 

This Lightened Up  Cream Cheese Chocolate is something that every chocolate lover should have!!

Servings: Makes 15 servings

GREEN:6 Smart Points per serving if using liquid egg substitute or 7 SmartPoints if using 3 large eggs

BLUE:6 Smart Points per serving

PURPLE:6 Smart Points per serving 

You may already suspect that I have a love for cheesecake- so I knew I needed to combine that with a delicious chocolate cake. I’m telling you this Lightened Up Cream Cheese Chocolate Cake is life!! With Mother’s Day coming up in a few weeks-this would make the perfect Mother’s Day dessert! It’s perfect for ANY gathering-and the best part-no one will suspect its “Lightened Up.”

Now, you can have your cake and eat it too! 

 

Be sure to check out these low point cakes as well:

Skinny Pineapple Upside Down Cake

Skinny Mandarin Orange Cake

Pear Bundt Cake

Skinny Carrot Cake with Cream Cheese Icing

To make this delicious cake you will preheat the oven to 350 degrees.

Then using a large mixing bowl bowl combine, cake mix, 3 eggs, unsweetened applesauce and water.

 

Mix until all combined. Then set aside.

Spray a 9×13 baking dish with non stick cooking spray. Pour cake batter into the prepared baking pan.

Using a stand mixer or hand mixer, beat together fat free ricotta cheese, cream cheese, sugar substitute, eggs, and vanilla until smooth.

This could take up to 2 minutes.

Then gently pour ricotta mixture evenly over the top of the cake batter.

Using a rubber spatula, spread the ricotta mixture over the top of the cake batter-until it covers the entire batter.

Cook for 50-60 minutes or until cake it completely cooked through. Remove from oven.

Allow cake to cool for 15-20 minutes before frosting.

Meanwhile, in a small mixing bowl combine, skim milk with the pudding mix. Whisk until well combined.

Fold fat free cool whip into the pudding. And mix until all ingredients are incorporated.

Spread the pudding mixture over the top of the cooled cake.

Cover the cake with foil and allow the cake to chill in the refrigerator for at least 6 hours, or overnight- which is recommended before serving. 

 

 

Cake Layer Ingredients:

Cream Cheese Layer Ingredients: 

  • 1 tsp vanilla extract 
  • 2 cups fat free or low fat ricotta cheese
  • 4 oz. 1/2 less fat cream cheese, room temperature 
  • 3 eggs
  • 1/2 cup sugar substitute ( I use Lakanto Monkfruit Sweetener Classic )

Top Layer Ingredients:

Optional Toppings: (not included in the point value)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl bowl combine, cake mix, 3 eggs, unsweetened applesauce and water. Mix until all combined. 
  3. Spray a 9×13 baking dish with non stick cooking spray. Pour cake batter into the prepared baking pan. Then set aside.
  4. Using a stand mixer or hand mixer, beat together fat free ricotta cheese, cream cheese, sugar substitute, eggs, and vanilla until smooth. This could take up to 2 minutes.
  5. Then gently pour ricotta mixture evenly over the top of the cake batter. Using a rubber spatula, spread the ricotta mixture over the top of the cake batter-until it covers the entire batter. (The cheese layer will sink into the cake batter while baking and you will have a thin layer of cake on the bottom.)
  6. Cook for 50-60 minutes or until cake it completely cooked through. Remove from oven.
  7. Allow cake to cool for 15-20 minutes before frosting. 
  8. Meanwhile, in a small mixing bowl combine, skim milk with the pudding mix. Whisk until well combined. Fold fat free cool whip into the pudding. And mix until all ingredients are incorporated.
  9. Spread the pudding mixture over the top of the cooled cake.
  10. Cover the cake with foil and allow the cake to chill in the refrigerator for at least 6 hours, or overnight- which is recommended before serving. 
  11. Using a knife, cut into 15 equal servings. Serve and top with fat free Redid Whip and 1 Tbsp Smucker’s Sugar Free Caramel for 1 Freestyle Smart Point or Smucker’s Chocolate Sundae Sauce.

 

Servings: Makes 15 servings

GREEN:6 Smart Points per serving if using liquid egg substitute or 7 SmartPoints if using 3 large eggs

BLUE:6 Smart Points per serving

PURPLE:6 Smart Points per serving 

Note: 

  1. This cake tastes best served cold.
  2. *I do not recommend substituting the skim milk for unsweetened almond milk. The pudding will not set properly with unsweetened almond or cashew milk. 
  3. The optional toppings are not included in the point value.
Yield: 15

Lightened Up Cream Cheese Chocolate Cake 

Lightened Up Cream Cheese Chocolate Cake 

This Lightened Up Cream Cheese Chocolate Cake is something that every chocolate lover should make!

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 15 minutes

Ingredients

Cream Cheese Layer

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl bowl combine, cake mix, 3 eggs, unsweetened applesauce and water. Mix until all combined. 
  3. Spray a 9x13 baking dish with non stick cooking spray. Pour cake batter into the prepared baking pan. Then set aside.
  4. Using a stand mixer or hand mixer, beat together fat free ricotta cheese, cream cheese, sugar substitute, eggs, and vanilla until smooth. This could take up to 2 minutes.
  5. Then gently pour ricotta mixture evenly over the top of the cake batter. Using a rubber spatula, spread the ricotta mixture over the top of the cake batter-until it covers the entire batter. (The cheese layer will sink into the cake batter while baking and you will have a thin layer of cake on the bottom.)
  6. Cook for 50-60 minutes or until cake it completely cooked through. Remove from oven.
  7. Allow cake to cool for 15-20 minutes before frosting. 
  8. Meanwhile, in a small mixing bowl combine, skim milk with the pudding mix. Whisk until well combined. Fold fat free cool whip into the pudding. And mix until all ingredients are incorporated.
  9. Spread the pudding mixture over the top of the cooled cake.
  10. Cover the cake with foil and allow the cake to chill in the refrigerator for at least 6 hours, or overnight- which is recommended before serving. 
  11. Using a knife, cut into 15 equal slices. Serve and top with fat free Redid Whip and 1 Tbsp Smucker's Sugar Free Caramel for 1 Freestyle Smart Point or Smucker's Chocolate Sundae Sauce.

Servings: Makes 15 servings

GREEN:6 Smart Points per serving if using liquid egg substitute or 7 SmartPoints if using 3 large eggs

BLUE:6 Smart Points per serving

PURPLE:6 Smart Points per serving 

Point values do not include toppings

Notes

  1. This cake tastes best served cold.
  2. *I do not recommend substituting the skim milk for unsweetened almond milk. The pudding will not set properly with unsweetened almond or cashew milk.
  3. The optional toppings are not included in the point value.

Nutrition Information:

Yield:

15

Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 2gCholesterol: 105mgSodium: 416mgCarbohydrates: 43gFiber: 2gSugar: 2gProtein: 12g

Sidnie

Sunday 27th of September 2020

Wow this was delicious, made it for my birthday cake, thank you so much!

Lindsay Kehl

Tuesday 29th of September 2020

Hi Sidnie

Thanks for the awesome review! This is one of my go-to's for a lightened up birthday cake! I'm so happy you LOVED it! Hope you had a AWESOME birthday!

Have a great day!

marie johson

Sunday 26th of January 2020

Simple and delicious! That’s the best kind of recipe thanks

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Kathy Shires

Thursday 23rd of May 2019

The recipe says this is 7 Freestyle points and then in the notes you say you can use part-skim ricotta and then the Freestyle points would be 7. I'm confused.

Lindsay Kehl

Thursday 23rd of May 2019

Hi Kathy.

Thank you for your comment. I had included the sugar free caramel topping at first which would make each slice 7 points per slice- but decided to only include the cake slice-So the points are 6 per serving without toppings. The point value would not change, if you used a low fat ricotta cheese. I’m sorry, that came off confusing. I’ll edit that.

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