Two-Toned Chocolate Mini Cheesecake

6  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 12 servings, 1 cheesecake (45 g) each.


Two-Toned Chocolate Mini Cheesecake Recipe

Ingredients

  • Peek Freans Lifestyle Selections Dark Chocolate with a hint of Cherry, crushed (about 3 Tbsp.)
  • 1 pkg. (250 g) brick light cream cheese
  • 1 cup low-fat cottage cheese
  • 3 Tbsp. packed brown sugar blend sugar replacement
  • 1 tsp. vanilla
  • 1/4 cup plain nonfat yogurt
  • 1 tsp. cornstarch
  • 1 egg
  • 1 oz. semi-sweet baking chocolate, melted
  • 2 Tbsp. thawed Cool Whip Light Whipped Topping

Instructions

  • Heat  oven to 325ºF.
  • Sprinkle  1 tsp. crumbs onto bottom of each of 12 paper-lined muffin cups.
  • Beat  cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until well blended. Add yogurt and cornstarch; mix well. Add egg; beat just until blended.
  • Mix  3/4 cup batter with melted chocolate. Pour remaining batter over crumbs; top with chocolate batter.
  • Bake  26 to 30 min. or until centres are almost set. Cool 30 min. Refrigerate 3 hours. Top each mini cheesecake with 1 tsp. Cool Whip just before serving.

Recipe Tips

SubstituteSubstitute 3 Tbsp. Honey Maid crumbs for the crushed Peek Freans Lifestyle Selections.

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Nutrition Information

Makes 12 servings, 1 cheesecake (45 g) each.

Nutrition per serving:

    • Calories 110 
    • Total fat 6 g
    • Saturated fat 3.5 g
    • Cholesterol 30 mg
    • Sodium 200 mg
    • Carbohydrate 9 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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