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It is the time of year when everyone is trying to lose weight and eat more healthy foods! But it is so hard to resist tasty desserts, which is why I made these Mini Chocolate Cheesecake. These bite sized desserts are pretty and delicious – and at the same time they are low calorie, because they were made with Splenda, not with sugar.
Too Much Sugar
Most Americans eat far too much sugar, so using a sugar substitute makes a lot of sense.
The 22 teaspoons of sugar eaten daily by the average American is more than triple the recommended amount for women, and more than double the recommended amount for men. Small, easy changes like using sugar substitutes can really add up over time, while still allowing you to enjoy delicious desserts like these Mini Chocolate Cheesecake!
Cheesecake is one of my favorite desserts, but I rarely make it because it is so calorie laden. Since I love it so much I eat way too much when I make it. So I modified my favorite cheesecake recipe to use Splenda and make the recipe much lower in calories. I also decided to make my cheesecake in mini muffin tins, because portion control is an important part of reducing calories.
One little bite sized cheesecake is enough to satisfy my cravings without sabotaging my diet!
It is easy to adapt recipes using the charts on the www.splenda.com website, and there are also directions right on the Splenda package.
Like most cheesecakes, my mini cheesecakes cracked as they cooled. So to make them look prettier I also made a sugar free chocolate sauce to drizzle over the top and hide the cracks, and added a raspberry on top.
The Chocolate Sauce was very easy to make, and I ended up with an entire jar full of delicious sugar free Chocolate Sauce.
Mini Chocolate Cheesecake with Raspberries - Sweet Swaps
- 10 chocolate cookies
- 8 oz low fat cream cheese
- 1/2 cup granulated Splenda
- 1/4 cup baking cocoa
- 1 egg
- 1 egg white
- 3/4 cup baking cocoa
- 1 1/4 cup water
- 1 teaspoon vanilla
- 1/2 cup Granulated Splenda
- 12 raspberries
- Preheat the oven to 325.
- Spray a mini muffin tin with cooking spray.
- Crush the chocolate cookies in a food processor and put 1 T of crumbs into each muffin tin.
- In a mixer, mix the cream cheese, Splenda and cocoa until well combined and soft.
- Add the egg and egg while and mix well.
- Fill the muffin tins to the top with batter.
- Bake 15 minutes until the center is set.
- Cool to room temperature, then use a sharp knife to pry the cheesecakes out of the tins.
- To make the Chocolate Sauce mix the cocoa and water in a sauce pan. Bring to a boil, then reduce the heat and let simmer for 5 minutes.
- Take the sauce off the burner and let it cool for 10 minutes. Then add the vanilla and Splenda and mix well.
- Top the cheesecakes with chocolate sauce and add a raspberry on top.
Nutrition facts are estimates.
Amount Per Serving: Calories: 162Saturated Fat: 2gCholesterol: 24mgSodium: 170mgCarbohydrates: 28gFiber: 2gSugar: 17gProtein: 4g
These tiny cheesecakes are perfect for Valentine’s Day too!
Splenda No Calorie Sweetener Bulk Pack, 26.08 OunceWilton Recipe Right 24 Cup Mini Muffin PanSplenda Brown Sugar Blend, 16 oz
20 thoughts on “Mini Chocolate Cheesecake with Raspberries”
I am SO making these to take to a dinner party tomorrow evening. They look delicious!
i love mini foods. they make things look more fancy. but chocolate? yes please!!
These look amazing!! Perfect for my holiday parties!
Oh my goodness. These look absolutely amazing! I swap for Splenda often, too. Thanks for this amazing recipe.
Those look super yummy! I’ve never baked with Splenda before but have thought about it. Maybe I’ll try it next time.
Cheesecakes are my favorite desserts to make. I haven’t tried to make the mini ones yet but I like the mini sized cheesecake idea for special occasions and parties. I love how delicious and fancy your mini chocolate raspberry cheesecakes look. Thanks for sharing this! 🙂
These look awesome!! Made with Splenda… Perfect for me!!
YUMMY! These fun treats look amazing. That raspberry looks so delicious sitting on top of that yumminess! Thanks for sharing. PINNED!
Thanks for linking up last week with SNF! Pinned to our party board!
I love little bite-sized treats, especially when it involves cheesecake, chocolate, and raspberries. These look de-lish. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
Chocolate, cheesecake…. anything better? Nup! These look great 🙂
Your recipe is featured on Full Plate Thursday this week. Happy New Year and enjoy your new Red Plate!
These look so adorable and totally delicious, can’t wait to try out your recipe!
These look soooo good. Yum-o! The chocolate and raspberry combo is always a favorite for me.
These look absolutely delicious! I love the mini bites, and encouraging me not to overeat my share. Or I could just eat them like potato chips. 😉
I love these they are so elegant and just the right bite. I can never eat a huge piece its just to filling this is a perfect ending to a big meal!