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Individual Chocolate Crusted Cheesecakes recipe

Individual Chocolate Crusted Cheesecakes.

Fresh raspberries top these miniature cheesecakeswith a chocolate wafer crust.

Recipe: Individual ChocolateCrusted Cheesecakes

3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries

1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon vanilla extract

  • Preheat oven to 350°F (175°C).Lightly spray 3 (12-cup) miniature muffin tins with vegetablecooking spray. Sprinkle each muffin cup with 1 teaspoon chocolatewafer crumbs. Turn pans upside down, and discard excess. Setaside.
  • Beat cream cheese at high speed with anelectric mixer until creamy; gradually add 1/2 cup SPLENDA®Granulated Sweetener, and beat until at medium speed with anelectric mixer about 2 minutes or until light and fluffy. Addegg yolks and vanilla; beat at low speed just until blended.
  • Beat egg whites until stiff peaks form.Gently fold into cream cheese mixture; spoon into prepared pans.
  • Bake 15 minutes; spoon about 1/2 teaspoontopping on each cheesecake. Bake 5 additional minutes. Removeto wire racks to cool. Chill thoroughly before removing frompan. Garnish, if desired.
  • Topping directions: Combine sour cream,1 tablespoons SPLENDA® Granulated Sweetener, and vanillaextract.
  • Place egg whites in a large mixing bowl;let stand at room temperature for 30 minutes. Add cream of tartarand vanilla extract. Beat at high speed with an electric mixeruntil soft peaks form. Gradually add 1/4 cup SPLENDA® SugarBlend for Baking and light corn syrup.
  • Sift flour and cornstarch 2 times intoanother large mixing bowl. Add 3/4 cup SPLENDA® Sugar Blendfor Baking to flour mixture, stirring until blended.
  • Sprinkle 1/4 of the flour mixture overthe egg whites. Fold gently. Repeat procedure three times withthe remaining flour mixture.
  • Pour batter into an ungreased 10-inchtube pan, spreading batter evenly in pan. Cut through batterwith a knife to remove air bubbles.
  • Bake on lowest rack in oven for 40 to45 minutes, or until cake springs back when lightly touched.
  • Invert tube pan; cool cake in the panfor 30 to 40 minutes.
  • Loosen cake from sides of pan using anarrow metal spatula; remove cake from pan.

    Makes 36 servings.

    Nutritional Facts Per Serving (1/36 ofrecipe): Calories: Calories: 45; Calories from Fat: 20; TotalFat: 2g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 75mg;Total Carbs: 4g; Dietary Fiber: 0g; Sugars: 1g; Protein: 3g

    Exchanges Per Serving: 1/2 Fat.

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website

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  • Comments



    And with the will power of steel, I wouldn t have to worry about eating them given they are perfectly portioned unlike that sinful Cheesecake Factory cheesecake. This recipe looks amazing, but are you using a regular muffin tin or a mini muffin tin?


    Top the crusts with the cheesecake batter and bake. Allow the cheesecakes to chill in the refrigerator to set.  There! You just made mini cheesecakes. It s pretty simple, right?

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