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Healthified Mini Chocolate Cheesecakes

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.

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( 24 Ratings)

24 Ratings

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Member Reviews ( 3 )

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Prep Time 20 min
Total Time 2 hr 25 min
Servings 12

Ingredients

Cheesecakes

12: foil baking cups

12: thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)

12: oz 1/3-less-fat cream cheese (Neufchâtel), softened

2/3: cup sugar

2: teaspoons vanilla

1/4: cup unsweetened baking cocoa

1: whole egg

1: egg white

1: oz bittersweet or semisweet baking chocolate, melted

Topping

1/3: cup fat-free hot fudge topping

: Fresh raspberries, if desired

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Directions

1 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.
2 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.
3 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.
4 To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 180mg; 180%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 1g 1% Sugars 18g 18% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 1/9/2012 12:31:07 PM REPORT ABUSE KPinCA said:

Rating:

I made these for a family get together and they were perfect. Tasted great and very easy to make.

This reply was: Helpful Inspiring

Posted 5/29/2011 7:21:46 PM REPORT ABUSE bkmp66 said:

Rating:

I'm not sure what I could have done wrong but these were not good!! It was a complete waste of $15.00 on ingredients. They did not fluff up like the picture and had a nasty tang. I also used paper liners and the cheesecake did not pull away from the paper. I will not make these again.

This reply was: Helpful Inspiring

Posted 12/20/2010 8:28:49 AM REPORT ABUSE suznem85 said:

Rating:

These little cheesecakes are so good! They are very easy and really cute. I used chocolate animal crackers for the bottom and they turned out perfect. I also used regular muffin papers because I didn't have foil and they were fine. I highly recommend this recipe : )

This reply was: Helpful Inspiring