We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    3
  • Pinterest
    7
  • Save
    5
  • WhatsApp
  • Print
    9

Mini Chocolate Cheesecakes

  • Prep 20 min
  • Total 2 hr 25 min
  • Ingredients 11
  • Servings 12

Ingredients

Cheesecakes

12
foil baking cups
12
thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12
oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup sugar
2
teaspoons vanilla
1/4
cup unsweetened baking cocoa
1
whole egg
1
egg white
1
oz bittersweet or semisweet baking chocolate, melted

Topping

1/3
cup fat-free hot fudge topping
Fresh raspberries, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
180mg
8%
Potassium
100mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline, once in a while.

When tested with fat-free cream cheese, the cheesecakes had poor texture and bland flavor. If you try fat-free cream cheese, we suggest using 4 oz fat-free cream cheese and 8 oz 1/3-less-fat cream cheese for best results.

If fudge topping is too thick to spread, place in small microwavable bowl and microwave on High for 15 to 30 seconds or until spreadable.

Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.

Directions

  • 1 Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs 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 in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
  • 3 Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
  • 4 To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline, once in a while.

Rate and Comment

Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline, once in a while.