Mini Cocoa Swirl Cheesecake

Mini Cocoa Swirl Cheesecake Recipe

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Edna Kidwell


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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10 Min
20 Min


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

How to Make Mini Cocoa Swirl Cheesecake


  1. Preheat oven to 350. Line 6 muffin cups with paper or foil liners.
  2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
  3. Divide 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.
  4. Place 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.
  5. Remove the muffin tin from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

Printable Recipe Card

About Mini Cocoa Swirl Cheesecake

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

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