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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.
10 chocolate cookies
In a mixer, mix the cream cheese, Splenda and cocoa until well combined and soft.
8 oz low fat cream cheese,
1/2 cup granulated Splenda,
1/4 cup baking cocoa
Add the egg and egg while and mix well.
1 egg,
1 egg white
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.
3/4 cup baking cocoa,
1 1/4 cup water
Take the sauce off the burner and let it cool for 10 minutes. Then add the vanilla and Splenda and mix well.
1 teaspoon vanilla,
1/2 cup Granulated Splenda
Top the cheesecakes with chocolate sauce and add a raspberry on top.
12 raspberries
Nutrition
Calories:
162
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.002
g
|
Cholesterol:
24
mg
|
Sodium:
138
mg
|
Potassium:
190
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
126
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
2
mg
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