Mini Cocoa Swirl Cheesecakes
A low fat, low carb recipe that's great for a special occasion or just for snacking on.
Servings: 6
Prep Time: 15 mins
Cook Time: 20 mins
Average Rating: Average FatSecret member ranking
Ingredients
Directions
  1. Pre-heat oven to 350 °F (175 °C). Line 6 regular size muffin cups with paper foil liners.
  2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth.
  3. Divide 1 cup of batter among the 6 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 fill the pan with hot water to reach half way up the muffin tin. This is called a bain marie.
  5. Bake until the cakes are puffed and set, 18-20 minutes.
  6. Remove from the bain marie and cool at room temperature.
  7. Refrigerate until chilled, about 2 hours. Bon Appetite!
  8. Note: based on recipe from the South Beach Diet, Quick and Easy Cookbook.
Nutrition summary
There are 131 calories in 1 serving of Mini Cocoa Swirl Cheesecakes.
Calorie split: 57% fat, 22% carbs, 21% protein.
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