Guiltless Triple Chocolate Cheesecake Squares With Raspberries

• FOR THE FRUIT TOPPING:
• 6 ounces, weight Raspberries
• 2 teaspoons Agave Nectar
• FOR THE CRUST:
• 1/2 cups All-purpose Flour
• 1 cup Whole Wheat Flour
• 2 Egg Whites
• 1/2 cups Canola Oil
• 1 Tablespoon Almond Butter
• 2 Tablespoons Unsweetened Cocoa Powder
• 2 Tablespoons Sugar
• FOR THE FILLING:
• 1/2 cups Strained Plain Nonfat Greek Yogurt
• 12 ounces, weight Neufchatel Low-fat Cream Cheese
• 1/2 cups Sugar
• 1 Egg
• 1 Tablespoon Unsweetened Cocoa Powder
• 1/3 cups Dark Chocolate Chips

1. Preheat oven to 350u0b0F.
2. Prepare the fruit topping first. Combine raspberries and agave nectar in a small bowl. Store in the fridge, allowing the berries to macerate (release their juices).
3. For the crust, combine the all-purpose flour, whole wheat flour, egg whites, canola oil, almond butter, cocoa powder, and sugar in a food processor. Pulse until the dough is well combined. Carefully press the dough along the bottom of an 8 x 8-inch pan. Bake in the oven for 15 minutes. Set on the counter to cool for about 15 minutes.
4. In the meantime, prepare the filling.
5. Reduce the oven heat to 325u0b0F.
6. In a large bowl, combine strained Greek yogurt, Neufchatel, sugar, egg, and cocoa powder. Mix with a hand blender until filling is smooth and creamy. Using a spoon, carefully fold in dark chocolate chips. Spoon filling over cooled crust. Bake in the oven for 20 minutes. Set on the counter to cool for at least 1/2 hour.
7. When the cheesecake has cooled and reached room temperature, refrigerate for at least 1 hour to allow the cheesecake to set.
8. Cut cheesecake into 9 squares. Top each square with several of the sweetened raspberries.

weight raspberries, allpurpose, whole wheat flour, egg whites, canola oil, almond butter, cocoa, sugar, filling, yogurt, cream cheese, sugar, egg, cocoa, chocolate chips

Taken from tastykitchen.com/recipes/desserts/guiltless-triple-chocolate-cheesecake-squares-with-raspberries/ (may not work)