- Level
- very easy
- Prep Time
- 5 mins
- Cooking Time
- 1 h 30 m
- Total Time
- 3 h
- Makes
- 12 cheesecakes
Ingredients
- 12
- chocolate wafer cookies
- 1 cup
- light cream cheese, softened
- 250 mL
- 1/4 cup
- light ricotta cheese
- 60 mL
- 1/4 cup
- low-fat sour cream
- 60 mL
- 1
- egg
- 1 tbsp
- vanilla extract
- 15 mL
- 2 tbsp
- cocoa powder
- 30 mL
- 1/2 cup
- lightly packed brown sugar, divided
- 125 mL
- 1/4 cup
- toasted chopped pecans
- 60 mL
- 1/4 cup
- Real Semi-Sweet Chocolate Chips
- 60 mL
Directions
Step 1
Line a muffin tin with 12 paper liners. Break wafers into quarters and fit into each liner (pieces will overlap). Set aside. Preheat oven to 325°F (160°C).
Step 2
In a large bowl, using an electric mixer (stand or hand-held) on medium, cream together cream cheese, ricotta and sour cream until fluffy, about 3 min. Add egg, vanilla, cocoa and 1/3 cup (75 mL) of the brown sugar. Beat until smooth and thoroughly combined. Spoon batter into prepared muffin tin.
Step 3
In a small bowl, combine remaining brown sugar with pecans and chocolate chips. Sprinkle mixture over batter. Bake on middle rack of oven until set, about 15 min. Cool on rack (about 90 min.), then chill for at least one hour or up to 2 days.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1 cheesecake)
- Calories:
- 180
- Fat:
- 10 g
- Saturated Fat:
- 4 g
- Carbs:
- 19 g
- Fibre:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 4 g
- Sodium:
- 140 mg
