Total Time
30mins
Prep 10 mins
Cook 20 mins

From Prevention Magazine

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

Gorgeous little cheesecakes, but I used paper cups, so they were a little, um, distorted looking? So no pics from me unfortunately. I will use foil cups next time for better stability. The taste , however, was out-of-this world. The best of both worlds, vanilla and chocolate. MMMMMMMMMMM!! Very simple and quick. I really had to struggle to wait the two hours cooling time to sample one on these little yummy gems. Thanks for sharing these, I will make them again soon and try to take a pretty photo!!

Cynna September 24, 2006

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