So, here’s the thing. Sometimes when you’re trying to eat better, feel better, and be better… you need to indulge a little bit. One of the many mantras that I try to keep in my own mind is that you can ‘eat whatever you want so long as you cook/make it yourself.’ I think the idea behind it is that you would burn off as many calories in making your food as you would eating it, or at least enough to counter balance it.

That means, today we’re having a Triple Chocolate Cheesecake and I’m not going to feel guilty about eating it. Why? Because I made it from scratch and I did my very best to make it better-for-you while still tickling that chocolate craving itch with all the richness and decadence that comes along with it.

To lighten this cheesecake up, I subbed in sweeteners for the most of the sugar and used a reduced fat cream cheese in place of full fat. Other than that, this cheesecake is pretty much as it was to begin with. Are there other things that you could do? Probably, but I didn’t want to sacrifice taste or tempt the fates of the cheesecake gods for this delicious chocolate goodness to not turn out.

This cheesecake is TRIPLE chocolate too. That means the crust, the cake, AND the topping are ALL chocolate all the way through. And making it in the pressure cooker means that you can have it done in no time at all.

Step-by-Step Photos:

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher