Triple Chocolate Raspberry Cheesecake Frozen Yogurt Tart Recipe

Love cheesecake—but, hate the diet blowing fat and calories? This recipe serves up some of the flavors of Chocolate Raspberry cheesecake—with about half of the calories and fat. It’s easy to prepare and serve—using convenience ingredients and swapping in some Yoplait Light Raspberry Cheesecake yogurt for lots of flavor and sweetness without added fat and calories. Since this frozen yogurt tart is so easy to make—and can be made ahead to allow time to freeze—it’s a great “fancy” dessert for holiday gatherings and parties.  

Ingredients for Triple Chocolate Raspberry Cheesecake Frozen Yogurt Tart
Cookie Dough Tart Crust

• 1 Pkg Betty Crocker Oatmeal Chocolate Cookie Mix
• ½ c. Butter
• 1 Egg, lightly beaten

Raspberry Cheesecake Frozen Yogurt Pie Filling

• 2 Containers (6 oz.) Yoplait Light Raspberry Cheesecake Yogurt 
• 1 (8oz) Package Neufchatel Cheese 
• 1 Pkg. Jello Sugar Free Chocolate Pudding Mix 
• ¾ c. Skim Milk 
• ½ Fresh Raspberries, coarsely chopped 
• 1 tbsp. Macadamia Nuts, chopped (if desired)

Garnish for Top of Frozen Yogurt Pie

• ¼ c. White Chocolate chips, melted 
• ½ c. Fresh Red Raspberries 
• 1 tbsp. Macadamia Nuts, chopped

Instructions for Triple Chocolate Raspberry Cheesecake Frozen Yogurt Tart Recipe

1. Make the tart crust. Preheat oven to 350 F. Add the cookie mix into a mixing bowl and cut in the softened butter until mixture is crumbly. Add egg and mix to thoroughly combine. Press cookie mixture evenly into a 10 inch, non-stick tart pan, being sure to cover the sides all the way to the top of the tart pan. Bake cookie crust for 12-14 minutes or until crust is golden brown. Remove from oven and allow the crust to cool. Gently remove tart crust from pan and place on the intended serving plate.   **Note: The crust is thick—so if you desire a thinner crust, simply remove ½ cup, or more if desired, of the cookie dough and bake the “extra” dough as regular cookies on a parchment lined cookie sheet while the tart crust is baking. 
2. Make the cheesecake filling. In a blender or food processor, add the Neufchatel cheese and the yogurt. Blend to combine. Add the pudding mix and milk, again blending for a few seconds to combine. Gently fold in the raspberries by hand. 
3. Build the tart. Pour the cheesecake filling evenly into the cooled tart crust. Cover and chill for an hour to allow the ingredients to set up slightly. 
4. Garnish. Melt the white chocolate chips in a double broiler until they reach a consistency suitable for drizzling. Press fresh raspberries and macadamia nut pieces into the top of the tart and drizzle with white chocolate. 
5. Freeze and serve. Freeze the tart for at least 4 hours or until tart filling is firm. Remove from freezer 15-20 minutes before serving to allow the tart to soften slightly at room temperature.

Disclaimer:  As a member of the Yoplait Light Swap Team, I occasionally receive yogurt samples and gift cards to use toward the creation of my yogurt swapping recipes.  As always, my opinions are my own and are not influenced by the brand featured.