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Skinny Mini Chocolate Cheesecakes
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Prep Time:
20 minutes
Total Time:
2 hours 25 minutes
Indulge guilt-free with a lighter, chocolatey cheesecake that's lower in fat, saturated fat, and calories compared to the original recipe.
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
Instructions:
  • Preheat oven to 325°F. Line 12 regular-size muffin cups with foil baking cups. Press slightly less than 1 tablespoon of cookie crumbs firmly into the bottom of each foil cup using the back of a spoon.
  • In a large bowl, use an electric mixer to blend cream cheese until creamy. Mix in sugar, vanilla, and cocoa until fluffy. Add whole egg and egg white, blend well. Stir in melted chocolate. Divide the mixture evenly among the crumb-lined foil cups.
  • Bake for 28-32 minutes until set. Allow to cool in the pan on a cooling rack for 15 minutes. Remove cheesecakes from the pan and let them cool for an additional 15 minutes. Refrigerate for about 1 hour until chilled.
  • Carefully peel off foil baking cups, spread fudge topping on cheesecakes, and top with fresh raspberries. Keep refrigerated.

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