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Chocolate Cheesecakes

 Chocolate Cheesecakes
Try this bite-sized chocolaty treat that’s rich, creamy and guaranteed to satisfy any sweet tooth. —Sharon Valenta, Westchester, Illinois
24 ServingsPrep: 15 min. Bake: 10 min. + chilling


  • 24 miniature vanilla wafers or gingersnap cookies
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 egg, lightly beaten
  • 1/3 cup heavy whipping cream
  • 4 teaspoons confectioners' sugar
  • Chocolate curls, optional


  • Place wafers flat side down in paper-lined miniature muffin cups; set
  • aside.
  • In a small bowl, beat cream cheese and sugar substitute until smooth.
  • Add chocolate chips and vanilla; mix well. Add egg; beat on low
  • speed just until combined. Spoon about 1 tablespoon into each cup.
  • Bake at 350° for 10-12 minutes or just until set. Cool completely
  • on a wire rack. Cover and refrigerate for 1 hour.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Top cheesecakes
  • with whipped cream mixture; garnish with chocolate curls if desired.
  • Yield: 2 dozen.

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Chocolate Cheesecakes (continued)

Nutritional Facts: 1 cheesecake (calculated without chocolate curls) equals 65 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 50 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.