Mini Cocoa Swirl Cheesecakes

Recipe posted in: Snack
cheesecakes

These mini cheesecakes are like personal-sized pieces of paradise for your taste buds. Mixing ricotta cheese with cream cheese and cocoa is a simple way to achieve a rich and creamy chocolatey flavor.

Using muffin tins is a great way to create individual-sized cheesecakes, perfect for serving at gatherings and parties.

Helpful hint: Baking times are quick, but you’ll want to prepare this dessert in advance so you can allow it to chill in your refrigerator before serving.

Phase: Phase 1, Phase 2, Phase 3

Servings: 6

Nutrition Information

  • 0.5 Lean Protein
  • 2 Extras

Ingredients:

  • 6 ounces cream cheese, at room temperature
  • 1/2 cup ricotta cheese
  • 2 tablespoons granular sugar substitute
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons unsweetened cocoa powder, sifted

Directions:

  1. Heat oven to 350°F. Line 6 muffin cups with paper or foil liners.
  2. Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.
  3. Divide 1 cup of the batter among the 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 halfway up the tin. Bake until the cakes are puffed and set, 18 to 20 minutes.
  5. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.