Print Recipe
5 from 5 votes

Mini Chocolate Cheesecake with Raspberries - Sweet Swaps

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12
Calories: 162kcal

Ingredients

Cheesecake

  • 10 chocolate cookies
  • 8 oz low fat cream cheese
  • 1/2 cup granulated Splenda
  • 1/4 cup baking cocoa
  • 1 egg
  • 1 egg white

Chocolate Sauce

  • 3/4 cup baking cocoa
  • 1 1/4 cup water
  • 1 teaspoon vanilla
  • 1/2 cup Granulated Splenda
  • 12 raspberries

Instructions

  • 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.

Notes

Nutrition facts are estimates.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 170mg | Potassium: 189mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2.5% | Vitamin C: 0.6% | Calcium: 4.2% | Iron: 8.3%