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PEEK FREANS Two-Toned Chocolate Mini Cheesecake

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 12 servings
1 cheesecake (45 g) each.

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    Ingredients
    • 3 Peek Freans Lifestyle Selections Dark Chocolate with a hint of Cherry, crushed (about 3 Tbsp.)
    • 1 pkg. (250 g) brick light cream cheese
    • 1 cup low-fat cottage cheese
    • 3 Tbsp. packed brown sugar blend sugar replacement
    • 1 tsp. vanilla
    • 1/4 cup plain nonfat yogurt
    • 1 tsp. corn starch
    • 1 egg
    • 1 oz. semi-sweet baking chocolate, melted
    • 2 Tbsp. thawed Cool Whip Light Whipped Topping
Preparation
  • Heat  oven to 325ºF.
  • Sprinkle  1 tsp. crumbs onto bottom of each of 12 paper-lined muffin cups.
  • Beat  cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until well blended. Add yogurt and cornstarch; mix well. Add egg; beat just until blended.
  • Mix  3/4 cup batter with melted chocolate. Pour remaining batter over crumbs; top with chocolate batter.
  • Bake  26 to 30 min. or until centres are almost set. Cool 30 min. Refrigerate 3 hours. Top each mini cheesecake with 1 tsp. Cool Whip just before serving.

Recipe Tips

SubstituteSubstitute 3 Tbsp. Honey Maid crumbs for the crushed Peek Freans Lifestyle Selections.

127045

Nutrition Information

Nutrition per serving

  • Calories

    110

  • Total fat

    6g

  • Saturated fat

    3.5g

  • Cholesterol

    30mg

  • Sodium

    200mg

  • Carbohydrate

    9g

  • Dietary fibre

    0g

  • Sugars

    5g

  • Protein

    6g

  • Vitamin A

    6%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    2%DV

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