- 24
4.5/5
(34 Votes)
Ingredients
- 24 miniature vanilla wafers or gingersnap cookies
- 1 package (8 ounces) reduced-fat cream cheese
- Sugar substitute equivalent to 1/2 cup sugar
- 1/2 cup semisweet chocolate chips, melted and cooled
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1/3 cup heavy whipping cream
- 4 teaspoons confectioners' sugar
- Chocolate curls, optional
Preparation
Step 1
Place wafers flat side down in paper-lined miniature muffin cups; set aside.
In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
Bake at 350° for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired. Yield: 2 dozen.