Mini Chocolate Chip Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini Chocolate Chip Cheesecake calories by ingredient
Number of Servings: 12
Ingredients
-
3/4 cup low-fat vanilla wafers crumbs
3 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, whole
1 egg, white
2 tbsp. Mini Chocolate Chips
Directions
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.