Two-Toned Chocolate Mini Cheesecake

🍴 10 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • 3 Tbsp. Honey Maid Graham Crumbs
  • 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread
  • softened
  • 1 cup low fat cottage cheese
  • 3 Tbsp. brown sugar blend sugar replacement
  • 1 tsp. vanilla
  • 1/4 cup plain nonfat yogurt
  • 1 tsp. corn starch
  • 1 egg
  • 1/2 oz. Bakers Semi-Sweet Chocolate, melted", "2 Tbsp. thawed Cool Whip Light Whipped Topping

Instructions

  1. Heat oven to 325 degrees F.
  2. Sprinkle crumbs onto bottoms of 12 paper-lined muffin cups.
  3. Beat cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until blended.
  4. Add yogurt and corn starch; mix well.
  5. Add egg; beat just until blended.
  6. Mix 3/4 cup batter with melted chocolate.
  7. Spoon remaining batter into prepared muffin cups; top with chocolate batter.
  8. Bake 26 to 30 min.
  9. or until centres are almost set.
  10. Cool 30 min.
  11. Refrigerate 3 hours.
  12. Top each cheesecake with Cool Whip just before serving.
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