Creamy and chocolaty, these delicious, 150-calorie mini chocolate cheesecakes are made with reduced-fat cream cheese and Greek yogurt. To ensure a smooth texture and to get maximum volume from the eggs, ingredients should be at room temperature. Simply take everything out of the fridge 30 minutes before you plan to start mixing the ingredients.
- Nonstick olive oil spray
- 1 (8 oz) package neufchâtel cheese (or reduced-fat cream cheese), at room temperature
- 2 large eggs, room temperature
- ½ cup plain low fat Greek yogurt, room temperature
- ½ cup sugar; for a low-carb version, use xylitol*
- 1 teaspoon pure vanilla extract
- 1 tablespoon flour
- ¼ cup unsweetened cocoa powder
- Preheat oven to 350 degrees F. Spray a silicone muffin pan with nonstick spray (I use olive oil spray).
- Remove the neufchâtel cheese, the eggs and the Greek yogurt from the fridge and allow 30 minutes to get to room temperature. Place the Greek yogurt in a fine-mesh strainer over a bowl - this will help get rid of some of the liquid.
- In a large bowl, combine the cream cheese, sugar or xylitol, and vanilla. With an electric mixer set to medium, whisk until very smooth, about 2 minutes, stopping to scrape sides with a spatula as necessary.
- Add the strained Greek yogurt, the eggs and the flour while continuing to mix.
- Sift the cocoa powder through a strainer to prevent lumps. Continue mixing until well blended and fluffy.
- Ladle the batter into the prepared pan, filling each muffin cup almost full. Bake until firm and a toothpick inserted in center comes out clean, about 30 minutes.
- Cool 10 minutes in pan on a wire rack, then transfer to wire rack to cool 20 more minutes, and finally to the fridge for about an hour.
**Nutrition for the low carb version, made with xylitol: calories 133; fat 7g; carbs 5g; sugars 1g; sodium 106mg; fiber 1g; protein 7g