65 Calories
Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy! These are SO good you won’t be able to have just one… but since they are mini, two are totally acceptable!
I’m so excited to share this recipe with you all! These are ever so slightly adapted from my friend Phi’s cookbook Fast & Easy Five Ingredient Recipes. I got an advance copy of her brilliant book loaded with recipes from breakfast to dessert using only 5 ingredients! If you are making these for friends, I highly recommend doubling the recipe because these will be a huge hit.
Phi also has a food blog called Sweet Phi where she shares Five Ingredient Fridays, the inspiration for her new cookbook which is available for pre-order!
Phi notes in her recipe, her bake time is longer than traditional recipes as she cooks these at a low temp to prevent them from cracking – worked like a charm!
Madison patiently waited for me to photograph these before having one herself.
FIVE-INGREDIENT CHOCOLATE CHEESECAKE CUPS
INGREDIENTS:
- 1 oz (1 square) semisweet baking chocolate, plus 1/8 oz shavings (Bakers)
- 4 oz Philly 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1/4 cup light sour cream
- 1 large egg
DIRECTIONS:
Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
NUTRITION INFORMATION
Yield: 12 mini cupcakes, Serving Size: 1 mini cupcake
- Amount Per Serving:
- Smart Points: 3
- Points +: 2
- Calories: 65
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 48mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 6g
- Protein: 1.5g
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