Orange and Chocolate Mini Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CrustChocolate Wafer Cookies, 0.50 cup, crumbs Graham Crackers, plain, or crumbs 0.50 cup, crushed Land O Lakes light butter with canola oil, 3 tbsp1 packet stevia (mix)1 tsp orange zestCheesey GutsRicotta Cheese, part skim milk, 0.50 cup Egg, fresh, 2 large Vanilla Extract, 1 tsp Orange Juice, 2 fl oz Orange Peel, 3 tspGranulated Sugar, 0.33 cup Low fat cream cheese, 3 tbsp *Truvia (Zero Cal Stevia) 2 packets 1/4 bar Milka Alpine Milk and White Chocolate shaved (1 bar = 100 grams), 25 gram(s) Note: (I actually use white milk chocolate shaved but couldn't find it on the recipe program; I only use about 2 Tblsp total and a bit for sprinkling on the top.
Use mini muffin tins. Makes 24 cheesecakes (about 2 inches across) that are less than 2.5 g fat each and only 57.5 calories. For a splurge dessert these are adorable and full of a great flavor combination.
Mix about 1 tsp orange zest, crushed chocolate wafers, graham cracker crumbs, 1 pack of stevia, and cold finely diced butter together until crumbly and a bit moist. Spoon 1 teaspoonful into bottom of each mini-muffin (spraying first with a baking spray helps release them but adds a bit of calories). Then press down firmly with fingers. Reserve 2 Tbs of this mixture for sprinkling on top later. Pre-Bake crumb base at 350 for 5 minutes and then let cool (this is important or crumb base will be wet and mushy).
Mix rest of ingredients to make the cheese filling adding the other 1 tsp orange zest and half the white chocolate. Note that there was no choice in the recipe maker program for simple white milk chocolate so I had to pick a candy bar for that ingredient. I simply shave 2 tsp of white chocolate and reserve one tsp for on top. Then pour cheese filling over crumb base, sprinkle some crumb base on top with some more orange zest and a tiny bit of shaved white chocolate. This is only as a visual and fragrant touch so don't overdo the shavings, just a hint of color. Bake for 35-40 min at 350 in a water bath (I put the muffin tin in another baking pan and pour HOT water around the edges to bring it 1/2 to 3/4 up the sides of the muffin tins). Remove to air cool for 20-30 minutes, then refrigerate for another 20 minutes. Run a very knife around edge and pop out cakes; place in mini muffin wrappers for decoration and serve cold or room temp.
Makes 24 mini cheesecakes; serving size is listed at one cake, but two is about 1/2 a candy bar in counts. Could be lightened even more, but I needed to make a decadent and rich dessert for a health and wellness assoc. dinner for Valentine's Day and needed something that tasted "sinfully delicious". You could use fat free cheeses although I think it would afftect the "rich" taste a cheesecake should have.
Number of Servings: 12
Recipe submitted by SparkPeople user KEPPYARNOLDSEN.
Mix about 1 tsp orange zest, crushed chocolate wafers, graham cracker crumbs, 1 pack of stevia, and cold finely diced butter together until crumbly and a bit moist. Spoon 1 teaspoonful into bottom of each mini-muffin (spraying first with a baking spray helps release them but adds a bit of calories). Then press down firmly with fingers. Reserve 2 Tbs of this mixture for sprinkling on top later. Pre-Bake crumb base at 350 for 5 minutes and then let cool (this is important or crumb base will be wet and mushy).
Mix rest of ingredients to make the cheese filling adding the other 1 tsp orange zest and half the white chocolate. Note that there was no choice in the recipe maker program for simple white milk chocolate so I had to pick a candy bar for that ingredient. I simply shave 2 tsp of white chocolate and reserve one tsp for on top. Then pour cheese filling over crumb base, sprinkle some crumb base on top with some more orange zest and a tiny bit of shaved white chocolate. This is only as a visual and fragrant touch so don't overdo the shavings, just a hint of color. Bake for 35-40 min at 350 in a water bath (I put the muffin tin in another baking pan and pour HOT water around the edges to bring it 1/2 to 3/4 up the sides of the muffin tins). Remove to air cool for 20-30 minutes, then refrigerate for another 20 minutes. Run a very knife around edge and pop out cakes; place in mini muffin wrappers for decoration and serve cold or room temp.
Makes 24 mini cheesecakes; serving size is listed at one cake, but two is about 1/2 a candy bar in counts. Could be lightened even more, but I needed to make a decadent and rich dessert for a health and wellness assoc. dinner for Valentine's Day and needed something that tasted "sinfully delicious". You could use fat free cheeses although I think it would afftect the "rich" taste a cheesecake should have.
Number of Servings: 12
Recipe submitted by SparkPeople user KEPPYARNOLDSEN.
Nutritional Info Amount Per Serving
- Calories: 118.9
- Total Fat: 5.2 g
- Cholesterol: 42.0 mg
- Sodium: 105.6 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.3 g
- Protein: 3.3 g
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