Orange and Chocolate Mini Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 118.9
- Total Fat: 5.2 g
- Cholesterol: 42.0 mg
- Sodium: 105.6 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.3 g
- Protein: 3.3 g
View full nutritional breakdown of Orange and Chocolate Mini Cheesecakes calories by ingredient
Introduction
Mini cheesecakes with a delicious orange flavor and hint of chocolate. Makes you feel like you are splurging but they are not as rich as they taste. Only 5.5 fat grams and 120 calories for a serving (2 mini cakes)!! A decadent and nutritious treat without all the carbs, fat, calories! Enjoy. Mini cheesecakes with a delicious orange flavor and hint of chocolate. Makes you feel like you are splurging but they are not as rich as they taste. Only 5.5 fat grams and 120 calories for a serving (2 mini cakes)!! A decadent and nutritious treat without all the carbs, fat, calories! Enjoy.Number of Servings: 12
Ingredients
-
Crust
Chocolate Wafer Cookies, 0.50 cup, crumbs
Graham Crackers, plain, or crumbs 0.50 cup, crushed
Land O Lakes light butter with canola oil, 3 tbsp
1 packet stevia (mix)
1 tsp orange zest
Cheesey Guts
Ricotta Cheese, part skim milk, 0.50 cup
Egg, fresh, 2 large
Vanilla Extract, 1 tsp
Orange Juice, 2 fl oz
Orange Peel, 3 tsp
Granulated Sugar, 0.33 cup
Low fat cream cheese, 3 tbsp
*Truvia (Zero Cal Stevia) 2 packets
1/4 bar Milka Alpine Milk and White Chocolate shaved (1 bar = 100 grams), 25 gram(s) Note: (I actually use white milk chocolate shaved but couldn't find it on the recipe program; I only use about 2 Tblsp total and a bit for sprinkling on the top.
Directions
Use mini muffin tins. Makes 24 cheesecakes (about 2 inches across) that are less than 2.5 g fat each and only 57.5 calories. For a splurge dessert these are adorable and full of a great flavor combination.
Mix about 1 tsp orange zest, crushed chocolate wafers, graham cracker crumbs, 1 pack of stevia, and cold finely diced butter together until crumbly and a bit moist. Spoon 1 teaspoonful into bottom of each mini-muffin (spraying first with a baking spray helps release them but adds a bit of calories). Then press down firmly with fingers. Reserve 2 Tbs of this mixture for sprinkling on top later. Pre-Bake crumb base at 350 for 5 minutes and then let cool (this is important or crumb base will be wet and mushy).
Mix rest of ingredients to make the cheese filling adding the other 1 tsp orange zest and half the white chocolate. Note that there was no choice in the recipe maker program for simple white milk chocolate so I had to pick a candy bar for that ingredient. I simply shave 2 tsp of white chocolate and reserve one tsp for on top. Then pour cheese filling over crumb base, sprinkle some crumb base on top with some more orange zest and a tiny bit of shaved white chocolate. This is only as a visual and fragrant touch so don't overdo the shavings, just a hint of color. Bake for 35-40 min at 350 in a water bath (I put the muffin tin in another baking pan and pour HOT water around the edges to bring it 1/2 to 3/4 up the sides of the muffin tins). Remove to air cool for 20-30 minutes, then refrigerate for another 20 minutes. Run a very knife around edge and pop out cakes; place in mini muffin wrappers for decoration and serve cold or room temp.
Makes 24 mini cheesecakes; serving size is listed at one cake, but two is about 1/2 a candy bar in counts. Could be lightened even more, but I needed to make a decadent and rich dessert for a health and wellness assoc. dinner for Valentine's Day and needed something that tasted "sinfully delicious". You could use fat free cheeses although I think it would afftect the "rich" taste a cheesecake should have.
Number of Servings: 12
Recipe submitted by SparkPeople user KEPPYARNOLDSEN.
Mix about 1 tsp orange zest, crushed chocolate wafers, graham cracker crumbs, 1 pack of stevia, and cold finely diced butter together until crumbly and a bit moist. Spoon 1 teaspoonful into bottom of each mini-muffin (spraying first with a baking spray helps release them but adds a bit of calories). Then press down firmly with fingers. Reserve 2 Tbs of this mixture for sprinkling on top later. Pre-Bake crumb base at 350 for 5 minutes and then let cool (this is important or crumb base will be wet and mushy).
Mix rest of ingredients to make the cheese filling adding the other 1 tsp orange zest and half the white chocolate. Note that there was no choice in the recipe maker program for simple white milk chocolate so I had to pick a candy bar for that ingredient. I simply shave 2 tsp of white chocolate and reserve one tsp for on top. Then pour cheese filling over crumb base, sprinkle some crumb base on top with some more orange zest and a tiny bit of shaved white chocolate. This is only as a visual and fragrant touch so don't overdo the shavings, just a hint of color. Bake for 35-40 min at 350 in a water bath (I put the muffin tin in another baking pan and pour HOT water around the edges to bring it 1/2 to 3/4 up the sides of the muffin tins). Remove to air cool for 20-30 minutes, then refrigerate for another 20 minutes. Run a very knife around edge and pop out cakes; place in mini muffin wrappers for decoration and serve cold or room temp.
Makes 24 mini cheesecakes; serving size is listed at one cake, but two is about 1/2 a candy bar in counts. Could be lightened even more, but I needed to make a decadent and rich dessert for a health and wellness assoc. dinner for Valentine's Day and needed something that tasted "sinfully delicious". You could use fat free cheeses although I think it would afftect the "rich" taste a cheesecake should have.
Number of Servings: 12
Recipe submitted by SparkPeople user KEPPYARNOLDSEN.