Mini Chocolate-Cherry Cheesecakes submitted by ansondale
- 1 1/2 cups graham cracker crumbs
- 1 cup nonfat sour cream
- 2 tbsp + 1/2 cup sugar, divided
- 2 tsp vanilla, divided
- 1/4 cup unsweetened cocoa powder
- 2 cups nonfat cream cheese, softened
- 1/2 cup egg substitute
- 1/4 cherry pie filling
1. Preheat oven to 325 degrees.
2. Line muffin tin with foil baking cups.
3. Sprinkle 2 tablespoons graham cracker crumbs in each muffin cup; spray very lightly with cooking spray.
4. Combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a medium bowl; blend until creamy and smooth. Set mixture aside.
5. Combine 1/2 cup sugar, cocoa, cream cheese, egg subsitute, and 1 tsp vanilla in a medium bowl; blend with electric mixer until creamy and smooth.
6. Divide batter among muffin cups (filling about 3/4 full).
7. Bake 25 to 30 minutes; remove from oven and spoon 1 to 1/2 tablespoons sour cream mixture over each mini cheesecake.
8. Bake an additional 8 to 10 minutes until topping is set.
9. Remove from oven and cool completely; arrange cheesecakes on serving plater; spoon about 2 tsp cherry pie filling on top, cover with plastic wrap, and refrigerate until firm (about 1 to 2 hours).
Nutritional info: Serves 12
Calories per serving: 123
Fat grams: 1 g
recipe taken from "Superfoods, Cook Your Way to Health" by Jyl Steinback.
