57% less fat • 61% less sat fat • 37% fewer calories than the original recipe. Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline.
foil baking cups
thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
oz 1/3-less-fat cream cheese (Neufchâtel), softened
cup unsweetened baking cocoa
oz bittersweet or semisweet baking chocolate, melted
cup fat-free hot fudge topping
Fresh raspberries, if desired
Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
We recommend using 1/3-less-fat cream cheese. When testing the recipe with fat-free cream cheese, we found the cheesecakes to have poor texture and a bland flavor. If you choose to try fat-free cream cheese, we suggest using 4 ounces fat-free cream cheese and 8 ounces 1/3-less-fat cream cheese.
If fudge topping is too thick to spread, place in small microwavable bowl and microwave on High for 15 to 30 seconds or until spreadable. Stir before spreading.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.