Guiltless Triple Chocolate Cheesecake Squares with Raspberries

Preheat oven to 350ºF.

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).

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.

In the meantime, prepare the filling.

Reduce the oven heat to 325ºF.

In a large bowl, combine strained Greek yogurt, Neufchâtel, 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.

When the cheesecake has cooled and reached room temperature, refrigerate for at least 1 hour to allow the cheesecake to set.

Cut cheesecake into 9 squares. Top each square with several of the sweetened raspberries.