Mini Chocolate cheesecakes

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mini Chocolate cheesecakes calories by ingredient


Introduction

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Number of Servings: 12

Ingredients

    12 foil backing cups
    2 servings of chocolate Teddy Grahams
    8 oz 1/3 less fat cream cheese or low fat
    4 oz fat free cream cheese
    2/3 cup sugar
    2 teaspoons vanilla
    1/4 cup unsweetened baking cocoa
    1 whole egg
    1 egg white
    1 oz semisweet baking chocolate
    24 fresh raspberries

Directions

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.