Mini Cocoa Swirl Cheesecakes Recipe

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Mini Cocoa Swirl Cheesecakes
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Ingredients
7
Count
Nutrition
111
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat oven 350°F Line 6-cup muffin pan with foil or paper liners.
  2. Blend cream cheese and ricotta in food processor until will combined. Add Splenda, egg, yolk, and vanilla extract. Process until smooth.
  3. Divide 1 cup of batter among muffin cups. Add cocoa to remaining batter and combine. Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.
  4. Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan. Bake until cakes are puffed and set, 20 minutes. Remove from water and cool at room temp for at least 2 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.14 Kcal (465 kJ)
Calories from fat 68.6 Kcal
% Daily Value*
Total Fat 7.62g 12%
Cholesterol 83.66mg 28%
Sodium 182.66mg 8%
Potassium 126.02mg 3%
Total Carbs 3.77g 1%
Sugars 1.76g 7%
Dietary Fiber 0.15g 1%
Protein 6.78g 14%
Iron 0.4mg 2%
Calcium 107.7mg 11%
Amount Per 100 g
Calories 167.59 Kcal (702 kJ)
Calories from fat 103.44 Kcal
% Daily Value*
Total Fat 11.49g 12%
Cholesterol 126.16mg 28%
Sodium 275.44mg 8%
Potassium 190.03mg 3%
Total Carbs 5.68g 1%
Sugars 2.65g 7%
Dietary Fiber 0.22g 1%
Protein 10.22g 14%
Iron 0.6mg 2%
Calcium 162.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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