Mini Chocolate Chip Cheesecakes with Raspberry Sauce

Mini Chocolate Chip Cheesecakes with Raspberry Sauce

So rich, creamy, and with a touch of chocolate - this lower fat dessert is delightful!

Rating:

4 stars 4 stars 4 stars 4 stars (13 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 25 mins
Extra Time: 3 hrs
(or several hours, for refrigeration)

Yield: 12 x mini cakes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 3 eggs
  • 1/2 cup sour fat-free half-and-half
  • 2 cup dry curd low-fat cottage cheese (1%)
  • 2/3 cup sugar
  • 2 Tbsp flour
  • 1 tsp vanilla
  • 1/3 cup mini semi-sweet chocolate chips
  • 12 chocolate wafer cookies
  • 1/4 cup seedless low-sugar red raspberry jam (such as all-fruit) (for sauce)
  • 1 tsp water (for sauce)
  • 0.24 L raspberries (for sauce) *

Directions:

MINI CHEESECAKES: Place eggs, sour half-and-half, cottage cheese, sugar, flour, and vanilla in blender container or food processor work bowl fitted with steel blade. Cover; process until smooth. Stir in chocolate pieces.

Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350°F for 25 minutes. Cool to room temperature; chill several hours.

To serve, remove foil cups from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.

RASPBERRY SAUCE: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.

Variations:

* If fresh raspberries are not available, substitute frozen raspberries.

Thanks to Wisconsin Milk Marketing Board - www.eatwisconsincheese.com