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Quick Mini Chocolate Cheesecakes
EatingWell Test Kitchen
“Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.”
¼ cup semisweet or bittersweet chocolate chips, melted (see Tip)
½ cup part-skim ricotta
12 chocolate wafer cookies
1 tablespoon 100% fruit jam, such as raspberry or cherry
1Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with ¼ teaspoon jam.
Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.