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Mini Cocoa Swirl Cheesecakes


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  • 6 oz reduced fat cream cheese; room temp
  • 1/2 cup ricotta cheese, part skim
  • 2 tablespoon splenda Granular
  • 1 lg egg
  • 1 lg egg yolk
  • 1/2 tsp Vanilla
  • 1 1/2 tsp cocoa powder, unsweet - sifted


Servings 6


Step 1

Preheat oven to 350°F. Line 6 - cup muffin pan with foil or paper liners. Blend cream cheese and ricotta in food processor until well combined. Add Splenda, egg, yolk, and vanilla. Process until smooth. Divide 1 cup of batter among muffin cups. Add cocoa to remaining batter and combine. Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl. Place muffin pan in large roasting pan and fill with hot water to reach halfway up muffin pan. Bake until cakes are puffed and set, 20 minutes. Remove from water and cool at room temperature for at least 2 hours. Makes 6

130 cal., 7 g protein, 7 g carb, 8 g fat, 4.5 g sat fat, 90 mg chol, 125 mg sodium

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