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Mini Chocolate Cheesecake with Raspberries - Sweet Swaps
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings:
12
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:
162
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
24
mg
|
Sodium:
170
mg
|
Potassium:
189
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
125
IU
|
Vitamin C:
0.5
mg
|
Calcium:
42
mg
|
Iron:
1.5
mg
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