Ingrédients pour Petite Chocolate Cherry Cheesecakes
- 12 miniature chocolate wafers
- 8 ounces (225g) Reduced Fat Cream Cheese
- 1/4 cup (50g) granulated Sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Reduced Fat Sour Cream
- 1/2 cup (70g) pitted fresh or frozen cherries
- 1/4 cup (30g) Miniature Semisweet Chocolate Chips
- 12 Paper Baking Cups
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Comment préparer Petite Chocolate Cherry Cheesecakes
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Place one chocolate cookie (such as Oreo or digestive biscuit) in the bottom of each liner.
- In a medium bowl, beat together 8 ounces (225g) cream cheese, 1/4 cup (50g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 1 large egg until well combined.
- Stir in 2 tablespoons sour cream.
- Drain 1/2 cup (70g) pitted fresh or frozen cherries on paper towels. Chop finely and drain again on paper towels before gently folding them into the batter.
- Using a small cookie scoop or spoon, fill each cookie-lined cup with a rounded spoonful of batter, spreading evenly.
- Sprinkle evenly with 1/4 cup (30g) semi-sweet chocolate chips.
- Bake for 18-20 minutes, or until the filling is almost set. The edges will be set, but the center might still jiggle slightly.
- Cool completely in the muffin tin on a wire rack.
- Once cooled, remove the cheesecakes from the pan and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the cheesecakes to firm up.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
13g
Carbs
4g
