Creamy and chocolaty, these delicious crustless mini chocolate cheesecakes are made with reduced-fat cream cheese and low fat 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.
Makes 8 cakes
Total time: 2 hours 10 minutes
Prep: 10 minutes
Bake: 30 minutes
Chill: 1 hour 30 minutes
1 (8 oz.) package reduced-fat cream cheese, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 cup plain low fat Voskos Greek yogurt, room temperature (place it in a strainer over a bowl during the time it takes to bring it to room temperature – this will help get rid of liquid)
2 large eggs, room temperature
1 tablespoon white whole-wheat flour
1/4 cup unsweetened cocoa powder
1. Preheat oven to 350 degrees F. Spray a silicone muffin pan with nonstick spray.
2. In a large bowl, combine cream cheese, sugar, 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 yogurt, eggs and flour while continuing to mix. Sift cocoa powder through a strainer to prevent lumps. Continue mixing until well blended and fluffy.
3. Ladle batter into prepared pan, filling each muffin cup almost full. Bake until firm and a toothpick inserted in center of one of the cakes comes out clean, about 30 minutes.
4. 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. Dust with powdered sugar before serving.
Nutrition per cake
Total Fat 6.8 g
Saturated Fat 3.9 g
Cholesterol 62.9 mg
Sodium 105.7 mg
Total Carbohydrate 17.1 g
Dietary Fiber 1.0 g
Sugars 13.2 g
Protein 6.6 g
Weight Watchers Points Plus: 4 points