Mini Chocolate Cheesecakes

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

Ingredients

foil baking cups

thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)

oz 1/3-less-fat cream cheese (Neufchâtel), softened

2/3

cup sugar

teaspoons vanilla

1/4

cup unsweetened baking cocoa

whole egg

egg white

oz bittersweet or semisweet baking chocolate, melted

1/3

cup fat-free hot fudge topping

Fresh raspberries, if desired

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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.

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.