ROCKY MOUNTAIN MINI CHEESECAKES (LIGHT)
Elegant way to serve cheesecakes - makes 12 beautiful little mini cheesecakes! Delicious and low fat! You can't ask for anything more!! You can replace the ricotta by cottage cheese. If you only have large marshmallows, use scissors to cut into smaller pieces. Adapted from a R. Reisman recipe.
Provided by Redsie
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners.
- In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. Divide among prepared muffin cups.
- Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
- Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
- Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
Nutrition Facts : Calories 176.8, Fat 9.2, SaturatedFat 5.6, Cholesterol 45.2, Sodium 70.2, Carbohydrate 19.1, Fiber 0.7, Sugar 15.4, Protein 6.1
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Schan'el Nk
[email protected]These cheesecakes are the perfect dessert for a party or potluck. They're easy to make, they look impressive, and they're always a hit.
Allison Hernandez
[email protected]I'm not a big fan of cheesecakes, but I actually really enjoyed these. They were light and fluffy, and the crust was perfect.
Pietro M
[email protected]These cheesecakes were a lot of work to make, and they didn't turn out as good as I hoped. I wouldn't recommend this recipe.
Razamalik Razaraza
[email protected]Overall, I thought these cheesecakes were just okay. They weren't bad, but they weren't amazing either.
Hisham Ahmad
[email protected]These cheesecakes were a bit too sweet for my taste. I would have preferred a less sweet cheesecake.
Rizwan Yaseen
[email protected]I found these cheesecakes to be a bit bland. They needed more flavor.
Qaiser Raja
[email protected]The crust on these cheesecakes was a bit too hard for my liking. I would have preferred a softer, more crumbly crust.
noman nadeem
[email protected]These cheesecakes were a bit too light and fluffy for my taste. I prefer a denser cheesecake.
dominika goreova
[email protected]I was a bit skeptical about making cheesecakes in a muffin tin, but I'm so glad I did! They turned out so cute and perfect. I'll definitely be making these again.
B J
[email protected]I love that these cheesecakes are made with low-fat ingredients. They're still just as delicious as regular cheesecakes, but they're much better for you.
Md soltan Hasan
[email protected]I've made these cheesecakes several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Mary Justine
[email protected]These mini cheesecakes were a hit at my party! They were so light and fluffy, and the crust was perfectly crispy. I'll definitely be making these again.