Guiltless Chocolate Rasberry Mini Cheesecakes

(7)
  • Minutes to Prepare:
  • Number of Servings: 12
Ingredients
12 Nilla Wafers12 oz. Fat Free Cream Cheese4 oz. Cool Whip Sugar Free1 tsp. Vanilla Extract1/2 c. Splenda3 T. Polaner Sugar Free Rasberry Preserves2 T. Hershey's Sugar Free Chocolate Syrup
Directions
Makes 12 mini cheesecakes

Mix softened cream cheese with Splenda. Fold in cool whip and vanilla extract.

Line a muffin pan with baking cups and put one vanilla wafer at the bottom of each cup. Spoon in the cream cheese mixture.

Place a dollop of chocolate syrup and rasberry preserves on top of each cake and blend the syrup and preserves in with a butter knife.

Place the muffin pan in the refridgerator for 4 to 5 hours or into the freezer for faster solidifying time (about an hour).



Number of Servings: 12

Recipe submitted by SparkPeople user TKOISME.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 69.6
  • Total Fat: 1.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 187.9 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.1 g

Member Reviews
  • GOING_TO_LOSE
    WOW..i love cooking but hate baking...but love baked goods....and this is sooo simple that it is a snack around the house at all times for the family!!AWESOME! - 12/30/08
  • BASEBALLMOM024
    These are so easy to make and really good. My daughter who does not like cheesecake raved about it. She c..she said it was one of the best things she has ever tasted! Hubby loved it too! I used strawberry pres. on top and I put some mini choco chips in the cheesecake part. Best part..only 70 cal - 5/17/08
  • APARKS9
    These were great. Taste wonderful! Thanks for sharing. - 9/10/11
  • CD4961489
    This is so yummy! Altered a little because I didn't have some ingredients. Used graham crackers trimmed into circles, neuftschtel (sp?) cream cheese, stevia (natural sweetener), light cool whip, semi-sweet chocolate cooking bar, and Polaners All Fruit. Don't like the chemically altered stuff. - 1/3/10
  • TEECHRMOM7
    This is delicious! - 6/26/08