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Ingredients
| low fat cream cheese: 6 oz (room temp) |
| ricotta cheese (part skim): 1/2 cup |
| Splenda: 2 Tbl |
| eggs: 1 (large) |
| eggs: 1 (yolk, large) |
| vanilla extract: 1/2 tsp |
| unsweetened cocoa powder (sifted): 1 1/2 tsp (sifted) |
Mini Cocoa Swirl Cheesecakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Preheat oven 350°F Line 6-cup muffin pan with foil or paper liners.
- Blend cream cheese and ricotta in food processor until will combined. Add Splenda, egg, yolk, and vanilla extract. Process until smooth.
- Divide 1 cup of batter among muffin cups. Add cocoa to remaining batter and combine. Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.
- Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan. Bake until cakes are puffed and set, 20 minutes. Remove from water and cool at room temp for at least 2 hours.