Mini Cocoa Swirl Cheesecakes

(from Asaka’s recipe box)

Serves 6 people

Categories: dessert, south beach

Ingredients

  • 6 oz reduce fat cream cheese
  • 1/2 c part skim ricotta
  • 2 T splenda
  • 1 lg egg
  • 1 lg egg yolk
  • 1/2 tsp vanilla
  • 1 1/2 t unsweetened cocoa powder
  • muffin liners

Directions

  1. at over to 350.

  2. Line 6 muffin cups with foil liners.

  3. Blend cream cheese and ricotta until creamy.

  4. Add splenda, eggs, and vanilla.

  5. Divide 1 cup of batter into muffin cups.

  6. Add cocoa to remaing batter.

  7. Drop a T of cocoa batter into each muffin cup and swirl.

  8. Place muffin tin in roasting pan and fill with hot water halfway up.

  9. Bake til cakes are puffed and set 18-20 min.

  10. Remove from water and chill.

Email to a friend | Print this recipe | Back