"HEALTHIFIED" MINI CHOCOLATE CHEESECAKE

"HEALTHIFIED" MINI CHOCOLATE CHEESECAKE

We all really liked these. Great FHE treat. They didn't taste "healthy". Kids had fun helping me make them.

12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup) used Oreos
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened - used 1 cube 1/3 and 4 oz regular2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted

Topping - I used Ganache instead of hot fudge topping (see below)
1/3 cup fat-free hot fudge topping
Fresh raspberries, if desired - we used blueberries

1 Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.

2 In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.

3 Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.

4 To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator. Nutritional Information 1 serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 180mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 18g); Protein 4g % Daily ValueVitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges 1 Starch, 1/2 Other Carbohydrate, 2 FatCarbohydrate Choices 1 1/2 GANACHE: 1 cup heavy whip 2 cup choc. chips Heat heavy whip to simmer then take off heat. Add choc. chips and stir with whisk. Cool.