Dessert

Mini Cocoa Swirl Cheesecakes is for Dessert.

Mini Cocoa Swirl Cheesecakes takes 10 minutes to prepare.

Mini Cocoa Swirl Cheesecakes takes 22 minutes to cook.

Mini Cocoa Swirl Cheesecakes makes 6 servings.

The ingredients for Mini Cocoa Swirl Cheesecakes are:

1/2 cup ricotta cheese, part skim
1 large whole egg
1 large egg yoke
1/2 tsp vanilla extract
1/2 tbsp unsweetened coco powder
25 g sugar substitute (2 tbsp)
6 oz reduced fat cream cheese

Here is how you make Mini Cocoa Swirl Cheesecakes:

Pre-heat oven to 350 ?F (175 ?C). Line 6 regular size muffin cups with paper foil liners.Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yoke, vanilla and process until smooth.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. (**Optional: I usually combine the cocoa powder in with the rest of the ingredients to save time and because I'm never good at the folding thing)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.Bake until the cakes are puffed and set, 20-25 minutes.Remove from the bain marie and cool at room temperature.Refrigerate until chilled, about 2 hours. Bon Appetite!Serving Size:?makes 6 mini cupcake cheesecakesNumber of Servings: 6Recipe submitted by SparkPeople user JACLYNR222.

The nutritional information for Mini Cocoa Swirl Cheesecakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 86.0

• Total Fat: 5.9 g
• Cholesterol: 79.8 mg
• Sodium: 83.7 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.1 g
• Protein: 5.5 g

The dietary needs meet for Mini Cocoa Swirl Cheesecakes is Low Carb