Ingredients for Rocky Mountain Mini Cheesecakes Light
- Ricotta Cheese
- Light Cream Cheese
- Low Fat Sour Cream
- 1 large egg
- 1/2 cup (100g) granulated sugar
- Unsweetened Cocoa Powder
- 1/4 cup (30g) all-purpose flour
- Miniature Marshmallow
- Semi Sweet Chocolate Chips
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How to Make Rocky Mountain Mini Cheesecakes Light
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine 16 oz (450g) ricotta cheese, 8 oz (225g) cream cheese (softened), 4 oz (115g) sour cream, 1 large egg, 1/2 cup (100g) granulated sugar, 2 tbsp unsweetened cocoa powder, and 1/4 cup (30g) all-purpose flour.
- Process until completely smooth and creamy.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in a larger roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the muffin cups (this creates a water bath for even baking).
- Bake in the preheated oven for 20 minutes.
- Remove the tin from the oven. Sprinkle 1 cup mini marshmallows and 1/2 cup chocolate chips evenly over the cheesecakes.
- Return to the oven and bake for another 5-7 minutes, or until marshmallows are golden brown and melted, and chocolate chips are softened.
- Carefully remove the muffin tin from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving to allow the cheesecakes to set completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
61g
Fat
28g
Carbs
6g
