Rocky Mountain Mini Cheesecakes (Light)
photo by Redsie
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 3⁄4 cups smooth 5% ricotta cheese
- 3 ounces light cream cheese, softened
- 1⁄2 cup low-fat sour cream
- 1 large egg
- 3⁄4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 1⁄2 tablespoons flour
- 1⁄3 cup miniature marshmallow
- 4 tablespoons semi-sweet chocolate chips
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.
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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