SKINNY MINI CHOCOLATE CHEESECAKES
57% less fat • 61% less sat fat • 37% fewer calories than the original recipe. Tempt your tastebuds with a chocolaty cheesecake that's easier on the waistline.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
- Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
- To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 0 g
LOW-FAT CHOCOLATE CHEESECAKE MUFFINS
Taste like Twinkies... with less sugar! the secret is replacing some cream cheese by light Ricotta cheese.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Spray a 12-cup muffin pan with vegetable spray.
- In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
- In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
- In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
- Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.
Nutrition Facts : Calories 196, Fat 7.7, SaturatedFat 2.4, Cholesterol 25.9, Sodium 90.8, Carbohydrate 29.2, Fiber 1, Sugar 21.5, Protein 4.1
CHOCOLATE CHEESECAKE MUFFINS
Make and share this Chocolate Cheesecake Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 6 large muffins
Number Of Ingredients 12
Steps:
- Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside.
- Preheat oven to 350ºF; grease muffin tins.
- In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside.
- In separate bowl, beat together milk, egg, oil and extract.
- Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter.
- Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn't touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn't sink to bottom.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 347.7, Fat 17.9, SaturatedFat 6.4, Cholesterol 58.9, Sodium 200, Carbohydrate 42.7, Fiber 1.8, Sugar 21.9, Protein 6
CHOCOLATE CHEESECAKE MUFFINS
A Canadian friend gave me this recipe a few years ago...if you like chocolate and cheesecakes, this ones for you.
Provided by Evie3234
Categories Quick Breads
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.
- Set aside.
- In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.
- Make a well in centre of dry ingredients.
- Combine egg, milk and oil.
- Add all at once to dry ingredients stirring just until moistened.
- (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray.
- Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.
- Bake 375F degrees for 20 minutes.
LOW-FAT CHOCOLATE MUFFINS
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LIGHT CHOCOLATE CHEESECAKE
"I created this easy reduced-fat take on cheesecake for my mom, who loves chocolate but not the calories," reports Theresa McEndree of Hall, Montana. "People can't believe it's light. Just one small slice will satisfy your sweet tooth!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE GRASSHOPPER CHEESECAKE
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
- Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
- To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
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