Mini Chocolate Chip Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup low-fat vanilla wafers crumbs3 oz. cream cheese, at room temperature 12 oz. fat-free cream cheese, at room temperature 1/4 cup splenda 1/2 teaspoon vanilla 1 egg, whole1 egg, white2 tbsp. Mini Chocolate Chips
1. Preheat oven to 350 degrees.
2. Line muffin tins with 12 foil cupcake papers.
3. Place a 1 tbsp of vanilla wafer crumbs in the bottom of each cupcake paper.
4. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add splenda and vanilla and mix well. Add eggs and beat until smooth. Add Mini Chocolate Chips and stir.
5. Pour cheesecake mixture into muffin tins.
6. Bake for 20 minutes or until centers are almost set. Cool.
7. Refrigerate 2 hours or overnight.
8. Drizzle with Chocolate syrup or sprinkle cocco powder.
Makes 12 cheesecakes/servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MERMAIDJAN.
2. Line muffin tins with 12 foil cupcake papers.
3. Place a 1 tbsp of vanilla wafer crumbs in the bottom of each cupcake paper.
4. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add splenda and vanilla and mix well. Add eggs and beat until smooth. Add Mini Chocolate Chips and stir.
5. Pour cheesecake mixture into muffin tins.
6. Bake for 20 minutes or until centers are almost set. Cool.
7. Refrigerate 2 hours or overnight.
8. Drizzle with Chocolate syrup or sprinkle cocco powder.
Makes 12 cheesecakes/servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MERMAIDJAN.
Nutritional Info Amount Per Serving
- Calories: 93.7
- Total Fat: 4.7 g
- Cholesterol: 30.3 mg
- Sodium: 196.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.1 g
- Protein: 5.6 g
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