Mini Chocolate Cheesecake

For my choco­holics out there, I found anoth­er low calo­rie but rich tast­ing dessert from my new favorite Every­day Food Light Cook­book.  Each cheese­cake has only 147 calo­ries and 8 g of pro­tein.  If you like, you can use cot­tage cheese in place of  ricot­ta cheese.  I warn you now, you will not be able to stop at just one.



2 cups non­fat ricot­ta cheese

2 large eggs

12 cups con­fec­tion­ers’ sug­ar

13 cup unsweet­ened cocoa pow­der

1 table­spoon all-pur­pose flour

12 tea­spoon instant espres­so pow­der

12 tea­spoons pure vanil­la extract

gra­ham crack­ers, crushed



1. Pre­heat oven to 275 F.  Grease 12 muf­fin cups or line with paper lin­ers.

2.  In a food proces­sor, com­bine all ingre­di­ents except for gra­ham crack­ers, and blend until smooth.

3.  Divide mix­ture among 12 muf­fin cups and sprin­kle gra­ham crack­ers on top.

4.  Bake for about 25–30 min­utes, until fill­ings are set.  Trans­fer pan to a wire rack and cool com­plete­ly, then refrig­er­ate (in pan) for at least 2 hours.

5.   When ready to serve, invert cakes onto plate and peel off lin­ers. Enjoy with a strong espres­so!

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