Quick Mini Chocolate Cheesecakes

From EatingWell: January/February 2010

Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.

READER'S COMMENT:

"Loved these! So quick & simple to make, but great flavor. Difficult to eat just one, though! "

Makes: 1 dozen mini cheesecakes

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
1/2 cup part-skim ricotta
12 chocolate wafer cookies
1 tablespoon 100% fruit jam, such as raspberry or cherry

Preparation

Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Notes

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.

Nutrition

Per cheesecake: 61 calories; 3 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 8 g carbohydrates; 5 g added sugars; 2 g protein; 0 g fiber; 48 mg sodium; 38 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1/2 fat

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