Mini Healthified Min chocolate Cheeseccakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
cream filled cookies1/2 less fat cream cheesesplendavanillaunsweetend baking cocoawhole eggegg whitesemisweet baking chocolate chipssugar free hot fudge topping
1. Heat oven to 325*. Place foil baking cup in each of the 24 muffin cups. Wth the back of the spoon, firmly press 1 tsp fo the cookie crumbs in bottom of each cup.
2. In large bowl, beat cream cheese with electric mixer on emd speed untl creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. beat in whole egg and egg white until well blended. Stir in melted chocolate chips. divide cheese mxture evenly among crumb-lined cups.
3. Bake 20 min or until set. cool in pan on cooling rack for 15 min. remove cheesecakees from pan cool 15 min longer. Refridgerate about 1 hour or until chilled.
4. to serve, carelly remove foil baking cups. Spread fuge topping on cheesecakes. Store cheese cakes covered in refrigerator.
serves 12
Number of Servings: 24
Recipe submitted by SparkPeople user 1-EYES-WIFE.
2. In large bowl, beat cream cheese with electric mixer on emd speed untl creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. beat in whole egg and egg white until well blended. Stir in melted chocolate chips. divide cheese mxture evenly among crumb-lined cups.
3. Bake 20 min or until set. cool in pan on cooling rack for 15 min. remove cheesecakees from pan cool 15 min longer. Refridgerate about 1 hour or until chilled.
4. to serve, carelly remove foil baking cups. Spread fuge topping on cheesecakes. Store cheese cakes covered in refrigerator.
serves 12
Number of Servings: 24
Recipe submitted by SparkPeople user 1-EYES-WIFE.
Nutritional Info Amount Per Serving
- Calories: 67.4
- Total Fat: 3.6 g
- Cholesterol: 15.5 mg
- Sodium: 60.7 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.7 g
Member Reviews