Chocolate Cheesecakes

9 ingredients
4 steps

Ingredients

  • 24 miniature vanilla wafers or gingersnap cookies
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/3 cup heavy whipping cream
  • 4 teaspoons confectioners' sugar
  • Chocolate curls, optional

Directions

  1. 1
    Place wafers flat side down in paper-lined miniature muffin cups; set aside.
  2. 2
    In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
  3. 3
    Bake at 350° for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
  4. 4
    In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired.

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