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Chocolate Mini Cheesecakes

Chocolate Mini Cheesecakes

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Rated: 2
  • Prep 20 mins
  • Chill 3 hrs
  • Cool 1 hr 5 mins
  • Bake 20 mins
  • Carb Grams Per Serving: 19

Ingredients

  • 12 reduced-fat vanilla wafers
  • 1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/2 8 - ounce package fat-free cream cheese, softened
  • 3 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1/2 cup sugar
  • 1/4 cup fat-free milk
  • 1 1/2 teaspoons vanilla
  • 1 egg white, lightly beaten
  • 1/4 cup finely chopped dried cherries or dried apricots
  • Chocolate curls and/or small whole or sliced strawberries (optional)

Directions

  1. Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with foil or paper bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
  2. For filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Stir in dried cherries. Spoon filling into prepared cups, filling each about 3/4 full.
  3. Bake about 20 minutes or until set. Cool in muffin cups on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 3 to 24 hours.
  4. If you like, garnish with chocolate curls and/or strawberries before serving. Makes 12 mini cheesecakes.

Nutrition Facts Per Serving:

PER SERVING: 156 cal., 8 g total fat (5 g sat. fat), 17 mg chol., 147 mg sodium, 19 g carb. (1 g fiber, 15 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1;