Mini Chocolate Cheesecakes

Name: Mini Chocolate Cheesecakes
Prep time: 20 min
Total time: 2 h 25 min
Yield: 12
Ingredients: 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; 1/3 cup fat-free hot fudge topping; Fresh raspberries, if desired

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

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

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

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.

Expert Tips

tip 1
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.
tip 2
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.
tip 3
Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.

Nutrition Information

200 Calories, 9g Total Fat, 4g Protein, 25g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 200

Calories from Fat: 80

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.

More About This Recipe

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