Mini Chocolate Cheesecakes

By LaurenCocch16

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

Details

Servings 12
Preparation time 20mins
Cooking time 140mins

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.