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Chocolate Cheesecakes

Try this bite-size chocolaty treat that’s rich, creamy and guaranteed to satisfy any sweet tooth. —Sharon Valenta, Westchester, Illinois
  • Total Time
    Prep: 15 min. Bake: 10 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 24 miniature vanilla wafers or gingersnap cookies
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/3 cup heavy whipping cream
  • 4 teaspoons confectioners' sugar
  • Chocolate curls, optional

Directions

  • Place wafers flat side down in paper-lined miniature muffin cups; set aside.
  • In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
  • Bake at 350° for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired.
Nutrition Facts
1 each: 65 calories, 5g fat (3g saturated fat), 20mg cholesterol, 50mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.

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