Ingredients for Individual Mini Chocolate Crusted Cheesecakes
- 12 chocolate wafers, crushed into crumbs
- Fat Free Cream Cheese
- 8 ounces reduced fat cream cheese
- 1/2 cup Splenda granular sweetener
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- Nonfat Sour Cream
- Fresh raspberries, for garnish (optional)
- Vegetable cooking spray
- 2 tablespoons sugar-free chocolate syrup
- 1 tablespoon heavy cream
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How to Make Individual Mini Chocolate Crusted Cheesecakes
- Preheat oven to 350°F (175°C).
- Lightly spray 3 miniature muffin tins with vegetable cooking spray.
- Crush 12 chocolate wafers into crumbs. Sprinkle 1 teaspoon of crumbs into each muffin cup.
- Invert the muffin tins to remove excess crumbs.
- In a large bowl, beat 8 ounces (225g) of cream cheese with an electric mixer until creamy.
- Gradually add ½ cup Splenda granular sweetener and beat for 2 minutes, or until light and fluffy.
- Add 2 large egg yolks and 1 teaspoon of vanilla extract.
- Beat at low speed until just combined.
- In a separate bowl, using clean beaters, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 15 minutes.
- In a small bowl, combine 2 tablespoons of sugar-free chocolate syrup and 1 tablespoon of heavy cream for the topping. Stir until smooth.
- Remove the muffin tins from the oven and spoon about ½ teaspoon of the topping onto each cheesecake.
- Return to the oven and bake for an additional 5 minutes.
- Remove from oven and let cool on a wire rack.
- Chill thoroughly in the refrigerator for at least 2 hours before removing from the pan.
- Garnish with fresh raspberries or your favorite topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
5g
Carbs
1g
