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Prep 10 mins
Cook 12 mins
This is ideal for small families or those who have no patience to finish one large cake. Yet once you taste these creamy little cakes, you will want them over and over again. Who will know they are low fat if you keep it a secret?!!
- Preheat oven to 300°F.
- Line 6 medium muffin cups with foil liners; grease the foil cups and sprinkle the base of each cup with 1 tsp cracker crumbs.
- In a blendor or food processor, process remaining ingredients except egg until smooth.
- Gently blend in egg and mix until just combined.
- Divide batter among prepared muffin cups.
- Bake in preheated oven for about 12 minutes.
- or until edges are just set.
- Turn off oven and leave the cakes in oven for 1 hour.
- Remove from oven and cool to room temperature.
- Chill for at least 4 hours before serving.
i made these several times. it is one of THE BEST chocolate/cheesecake fixes i have found that is low cal and satisfying. this fits into my diet perfectly. i have made some substitutions over the many times i have made them. some of them include - using splenda + evaporated milk instead of the condensed milk; 1/4 cup eggbeaters for the egg. i think its alot better with the old fashioned egg tho. if u want it lower in cals then ditch the graham cracker crumbs. it also turns out wayy better using light cream cheese than fatfree but the cals go up. THANK YOU for this recipe....i use it all the time.
Yum. I made mine small and got 12 muffins out of this recipe. There is not a very strong chocolate taste, but a mellow soft chocolate cheesecake taste. I also found that I was out of muffin liners so I just sprayed my muffin tins and that worked fine. I froze the leftovers individually in foil and put them into lunchboxes frozen which worked great. Thanks so much!