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 -
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)


    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) *


    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.


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

Nutritional Information
(Per Serving)

Calories:196 cals
Kilojoules:815 kJ
Fat:6.1 g
Carbohydrates:28.1 g
Protein:7.2 g
Cholesterol:49.0 mg
Sodium:198 mg
Saturated Fat:2.3 g
Fiber:0.9 g
Calcium:42.0 mg
Total Sugars:22.5 g

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