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    You are in: Home / Recipes / Low-Fat Chocolate Cheesecake Muffins Recipe
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    Low-Fat Chocolate Cheesecake Muffins

    Low-Fat Chocolate Cheesecake Muffins. Photo by Bayhill

    1/4 Photos of Low-Fat Chocolate Cheesecake Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Redsie's Note:

    Taste like Twinkies... with less sugar! the secret is replacing some cream cheese by light Ricotta cheese.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F Spray a 12-cup muffin pan with vegetable spray.
    2. 2
      In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
    3. 3
      In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
    4. 4
      In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
    5. 5
      Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.

    Ratings & Reviews:

    • on June 26, 2007

      55

      These are really yummy, especially for the low calories and low fat. The chocolate part was moist and dense...almost brownie-like. I did have integrity issues, though. The cream filling burst up through the top and sides of my muffins. I think maybe next time I will put only 1/3 of the batter into the tin before putting in the filling and cover them with 2/3 of the batter. Otherwise the muffins rise up really high and the filling gets pushed way up to the top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2007

      55

      Delicious!! It's hard to believe that these are lower in fat. They go together quickly and easily and are loaded with flavor. Be sure to let them cool in the pan for about 10 mins. for easier removal. My family loved these. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2007

      45

      Taking into account the previous review, I did not attempt any substitutes - made just as written. The muffins (to my taste, more cupcake in texture) were light and flavorful. The filling seemed more cheesecake-y than Twinkie-ish to me; good but not what I was expecting. My convection bake time was 18 minutes. The grandkids liked them as I filled them with snacks before sending them home. ;-) Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Low-Fat Chocolate Cheesecake Muffins

    Serving Size: 1 (71 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 195.9
     
    Calories from Fat 69
    35%
    Total Fat 7.6 g
    11%
    Saturated Fat 2.3 g
    11%
    Cholesterol 25.9 mg
    8%
    Sodium 90.8 mg
    3%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 21.5 g
    86%
    Protein 4.1 g
    8%

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