Chocolate Cheesecake
Prep time
Cook time
Total time
A low-calorie, creamy, rich, decant, mini chocolate cheesecake.
Serves: 9 Cheesecakes
Ingredients
- 8 oz fat cream cheese, at room temperature
- 3 tsp. stevia or ¼ cup sugar
- ¼ tsp vanilla extract
- 1 large egg, at room temperature or egg substitute
- ⅓ cup greek yogurt, non-fat plain
- pinch of salt
- 9 reduced fat vanilla wafers
- 1.8 oz dark chocolate, melted
- 1.3 oz milk chocolate, melted
Instructions
- Preheat oven to 275F
- Line a standard muffin tin with 9 muffin liners and lightly spray with cooking spray.
- In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt beat until combined. Beat in yogurt and melted chocolate.
- Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter.
- Spoon batter evenly among the muffin cups. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Notes
To melt chocolate: Place the chocolate in a microwave safe bowl, and microwave for 20 seconds, stir and microwave for 10 second intervals until chocolate is melted. let it cool for a minute before placing in cheesecake batter.
Calories per cheesecake: 101.2, Fat: 4.1, Cholesterol: 5.1, Sodium: 164, Potassium: 37.4, Carbs: 10.3, Fiber: .07, Sugar: 6.4, Protein: 5.7
Calories per cheesecake: 101.2, Fat: 4.1, Cholesterol: 5.1, Sodium: 164, Potassium: 37.4, Carbs: 10.3, Fiber: .07, Sugar: 6.4, Protein: 5.7
Nutrition Information
Serving size: 1 Cheesecake
Recipe by Peanut Butter and Peppers at https://www.peanutbutterandpeppers.com/2012/10/26/chocolate-cheesecake/