Baking: Cakes, Cookies, Muffins: Mini Chocolate Chip Cheesecakes with Raspberry Sauce

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

Author: Wisconsin Milk Marketing Board - www.eatwisconsincheese.com
Date: December 26, 2012

Serves: 12 person(s)
Yield: 12 x mini cakes

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

Ingredients:

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.