Photo of Chocolate chip cheesecake by WW

Chocolate chip cheesecake

Total Time
1 hr 30 min
30 min
1 hr
This cheesecake is so creamy and rich you might not even need more than half a slice. Speckles of chocolate chips make it taste and look irresistible. It’s quite delicious as is but you could certainly garnish each slice fresh sliced strawberries or raspberries. We used almond extract which gives it a cherry-like flavor but the traditional vanilla variety would taste great too. Store covered with plastic wrap in the refrigerator for up to one week. To make easy work out of crushing the cookies, place them in zip-top plastic bag. Press the bag to remove excess air. Seal and roll a rolling pin back and forth over the bag to crush the cookies.


Cooking spray

2 spray(s)

Cream filled chocolate sandwich cookie

10 cookie(s)

Fat free cream cheese

8½ Tbsp

Low fat cream cheese

8 oz, tub-style


1 cup(s)

All-purpose flour

2 Tbsp

Fat free cottage cheese

1 cup(s)

Almond extract

2 tsp, or less to taste

Egg whites

6 large

Mini chocolate chips

¾ cup(s), divided


  1. Preheat oven to 325°F.
  2. Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
  3. Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
  4. In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
  5. In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
  6. Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
  7. Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.