Mini Cocoa Swirl Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup ricotta cheese, part skim 1 large whole egg 1 large egg yoke 1/2 tsp vanilla extract 1/2 tbsp unsweetened coco powder 25 g sugar substitute (2 tbsp) 6 oz reduced fat cream cheese
Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners.
Blend cream cheese and ricotta in a food processor until creamy.
Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
Divide 1 cup of batter among the 6 muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl. (**Optional: I usually combine the cocoa powder in with the rest of the ingredients to save time and because I'm never good at the folding thing)
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie.
Bake until the cakes are puffed and set, 20-25 minutes.
Remove from the bain marie and cool at room temperature.
Refrigerate until chilled, about 2 hours. Bon Appetite!
Serving Size: makes 6 mini cupcake cheesecakes
Number of Servings: 6
Recipe submitted by SparkPeople user JACLYNR222.
Blend cream cheese and ricotta in a food processor until creamy.
Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
Divide 1 cup of batter among the 6 muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl. (**Optional: I usually combine the cocoa powder in with the rest of the ingredients to save time and because I'm never good at the folding thing)
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie.
Bake until the cakes are puffed and set, 20-25 minutes.
Remove from the bain marie and cool at room temperature.
Refrigerate until chilled, about 2 hours. Bon Appetite!
Serving Size: makes 6 mini cupcake cheesecakes
Number of Servings: 6
Recipe submitted by SparkPeople user JACLYNR222.
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 5.9 g
- Cholesterol: 79.8 mg
- Sodium: 83.7 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.1 g
- Protein: 5.5 g
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