Description
Light and fluffy Healthy Chocolate Cream Cheese Frosting made with Greek yogurt and sweetened maple syrup for a lower sugar option. Lightly sweet, tangy, and irresistible on brownies, banana bread, or as a dip for strawberries. Tastes like no-bake chocolate cheesecake!
If you'd like sweeter frosting, use vanilla yogurt. You can also beat in 1 tablespoon of powdered sugar at a time. Adding more maple syrup will make it too runny.
Ingredients
Units
Scale
- 8oz block of cream cheese, softened to room temperature (I prefer full fat)
- 1/4 cup plain or vanilla Greek yogurt (2% or whole milk)
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup cocoa powder, sifted*
Instructions
- Place all ingredients in a large mixing bowl. Use a hand mixer with electric beaters or a stand mixer and beat on medium speed for a few minutes, or until smooth and creamy, scraping down the sides as needed.
- Store in an air-tight container in the refrigerator for up to 1 week. Be sure to store any brownies or cupcakes with frosting in the refrigerator. Frosting can be left at room temperature for up to 2 hours.
Notes
*Sifting will help eliminate those tiny clumps of cocoa you see in the frosting. This is optional, as it won't effect the flavor!
This recipe yields enough frosting for a dozen cupcakes or brownies.