Mini Cocoa Swirl Cheesecake Recipe

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Mini Cocoa Swirl Cheesecake

Edna Kidwell

By
@dvcmemcook

Ricotta cheese mixed with reduce-fat cream cheese and cocoa makes a rich and creamy chocolaty dessert. Muffin tins produce individual servings.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

6 oz
cream cheese, low-fat at room temperature
1/2 c
ricotta cheese, part-skim
2 Tbsp
sugar
1 large
egg
1 large
egg yolk
1/2 tsp
pure vanilla extract
1 1/2 tsp
cocoa, unsweetened

Step-By-Step

1Preheat oven to 350. Line 6 muffin cups with paper or foil liners.
2Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
3Divide 1 cup of the batter amoung the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
4Place the muffin tin in a large roasting pan and carefully fill the pan with warm water to reach halfway up the tin. Bake 18 - 20 minutes until the cakes are puffed and set.
5Remove the muffin tin from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Carb