Directions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. Divide among prepared muffin cups.
- Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
- Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
- Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.08 Kcal (729 kJ) | ||
| Calories from fat | 95.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.59g | 16% | |
|---|---|---|---|
| Cholesterol | 44.95mg | 15% | |
| Sodium | 92.19mg | 4% | |
| Potassium | 96.45mg | 2% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 10.32g | 41% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 6.15g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 239.96 Kcal (1005 kJ) | ||
| Calories from fat | 131.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 16% | |
|---|---|---|---|
| Cholesterol | 61.96mg | 15% | |
| Sodium | 127.08mg | 4% | |
| Potassium | 132.95mg | 2% | |
| Total Carbs | 20.66g | 5% | |
| Sugars | 14.22g | 41% | |
| Dietary Fiber | 1.27g | 4% | |
| Protein | 8.48g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 3% | |
| Calcium | 141mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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