- 12
- 20 mins
- 140 mins
Ingredients
- 12 foil baking cups
- 12 thin chocolate wafer cookies (from 9 oz package), crushed (2/3 cup)
- 12 oz 1/3-less-fat (Neufchatel) cream cheese, softened
- 2/3 cup sugar
- 2 tsp vanilla
- 1/4 cup unsweetened baking cocoa
- 1 whole egg
- 1 egg white
- 1 oz bittersweet or semi-sweet baking chocolate, melted
- 1/3 cup fat-free hot fudge topping
- Fresh raspberries, if desired
Preparation
Step 1
1) Heat oven to 325.
2) Place foil baking cups in each of 12 regular-size muffin cups.
3) With back of spoon, firmly press slightly less than 1 Tbsp cookie crumbs in bottom of each foil cup.
4) In large bowl, beat cream cheese with electric mixer on medium speed until creamy.
5) Beat in sugar & vanilla until fluffy.
6) Beat in cocoa.
7) Beat in whole egg & egg white until well blended.
8) Stir in melted chocolate.
9) Divide cheese mixture evenly among crumb-lined foil cups.
10) Bake 28-32 minutes or until set.
11) Cool in pan on cooling rack 15 minutes.
12) Remove cheesecakes from pan; cool 15 minutes longer.
13) Refrigerate about 1 hour or until chilled.
14) To serve, carefully remove foil baking cups. Spread fudge topping on cheesecake. Garnish with rapsberries.
15) Store cheesecake covered in refrigerator.