Chocolate Chip Cheesecakes

By Hklbrries

You don't have to use ersatz sugar for these little tarts, but each cheesecake is only 2 grams carbohydrate if you use NutraSweet instead.

Use different flavorings to change these little treats. Substitute a couple of teaspoons of instant espresso coffee powder for the chocolate chips or leave in the chips for a mocha cheesecake. Use lemon extract or a tablespoon of fresh lemon juice instead of the vanilla and add some grated lemon or lime zest. Sprinkl the tops of the cheesecakes with toasted unsweetened coconut for a little crunch - or bury a single whole toasted almond in each cake and flavor with almond extract. Remove the paper and serve two on a plate with a drizzle of fresh raspberry puree for an extra 1 g carbohydrate.

Ingredients

• 12 (1 3/4-inch) fluted paper cups
• 12-cup mini-muffin tin
• 1 large graham cracker, finely crushed
• 1 extra-large egg
• 1/4 cup sugar or NutraSweet Spoonful
• 1/4 tsp vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 2 tbsp semisweet mini chocolate chips

Preparation

Step 1

Preheat the oven to 350 F. Place the paper cups in the muffin tin and distribute the crushed graham cracker among the cups. Put all the ingredients except the chocolate chips into a food processor and blend thoroughly - or beat the egg, sugar, and vanilla together well with a whisk and then incorporate the cheese. Fold in the chocolate chips and then spoon the blended mixture into the cups. Bake for 15 minutes or until the edges are set and the center is still moist. Remove the cheesecakes from the muffin tin and let them cool. Refrigerate for at least an hour before serving.

Nutrition information:
Per serving
5 g carbohydrates (made with sugar)
2 g carbohydrates (made with NutraSweet)
3 g protein