Mini Chocolate cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 foil backing cups2 servings of chocolate Teddy Grahams8 oz 1/3 less fat cream cheese or low fat4 oz fat free cream cheese2/3 cup sugar2 teaspoons vanilla1/4 cup unsweetened baking cocoa1 whole egg1 egg white1 oz semisweet baking chocolate24 fresh raspberries
1. Heat oven to 325 degrees Fahrenheit. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly 1 tablespoon teddy grahams in bottom of each foil cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3. Bake 28-32 minutes or until set. Cool in pan on cooling rack for 15 minutes. Remove cheesecake from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4. To serve, carefully remove foil baking cups. Garnish with 2 raspberries per cup. Store cheesecakes in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user Y_ROBLES.
2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3. Bake 28-32 minutes or until set. Cool in pan on cooling rack for 15 minutes. Remove cheesecake from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4. To serve, carefully remove foil baking cups. Garnish with 2 raspberries per cup. Store cheesecakes in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user Y_ROBLES.
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 5.1 g
- Cholesterol: 27.8 mg
- Sodium: 135.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.6 g
- Protein: 5.2 g
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