Mini Cocoa Swirl Cheesecakes
Average Rating
3.0 Average FatSecret member ranking
A low fat, low carb recipe that's great for a special occasion or just for snacking on.
Servings Prep Time Cook Time
6 15 mins 20 mins
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.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
131
 
% Daily Values*
Total Fat
8.25g
11%
Saturated Fat
4.719g
24%
Trans Fat
-
Polyunsaturated Fat
0.468g
Monounsaturated Fat
2.553g
Cholesterol
92mg
31%
Sodium
123mg
5%
Total Carbohydrate
7.24g
3%
Dietary Fiber
0.2g
1%
Sugars
3.6g
Protein
6.93g
Vitamin D
0mcg
0%
Calcium
96mg
7%
Iron
0.86mg
5%
Potassium
95mg
2%
Vitamin A
97mcg
11%
Vitamin C
0mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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