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Mini Chocolate and Orange Cheescake

 

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12

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

100

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 x nonstick cooking spray
*
cup chocolate wafer crumbs
*
1 each orange zest
freshly grated, divided
*
2 tablespoons butter
melted
2 ounces cream cheese (reduced-fat)
*
¼ cup ricotta cheese
light
¼ cup sugar
2 tablespoons sugar

Directions

Preheat oven to 350℉ (180℃). Coat mini muffin cups with cooking spray.

Combine chocolate wafer crumbs and melted butter.

Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.

In food processor combine ricotta cheese, cream cheese, ¼ cup sugar, half orange zest, and egg. Blend until smooth.

Fill cups with about 1½ tablespoons of cheesecake mixture.

Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.

Bake for 25 minutes. Transfer muffin tin to wire rack and let cool for at least half an hour.

Refrigerate for 15 minutes. Use small knife to gently pop cheesecakes out of cups.

Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.

Top each mini cheesecake with about ¼ teaspoon orange zest mixture and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 4545% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 16mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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