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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Try this bite-sized chocolaty treat thatâs rich, creamy and guaranteed to satisfy any sweet tooth. âSharon Valenta, Westchester, Illinois Ingredients:
24 miniature vanilla wafers or gingersnap cookies |
1 package (8 ounces) reduced-fat cream cheese |
sugar substitute equivalent to 1/2 cup sugar |
1/2 cup semisweet chocolate chips, melted and cooled |
1 teaspoon vanilla extract |
1 egg, lightly beaten |
1/3 cup heavy whipping cream |
4 teaspoons confectioners' sugar |
chocolate curls, optional |
Directions:
1. Place wafers flat side down in paper-lined miniature muffin cups; set aside.
2. In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
3. Bake at 350° for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired. Yield: 2 dozen.
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