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Chocolate Cheesecakes

Try this bite-size chocolaty treat that’s rich, creamy and guaranteed to satisfy any sweet tooth. —Sharon Valenta, Westchester, Illinois
  • Total Time
    Prep: 15 min. Bake: 10 min. + chilling
  • Makes
    2 dozen


  • 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 vanilla extract
  • 1 large 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.
Nutrition Facts
1 each: 65 calories, 5g fat (3g saturated fat), 20mg cholesterol, 50mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.

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Average Rating:
  • Jellybug
    Sep 17, 2017

    Made this delicious cheesecake when my son and family came over for dinner. It was a hit. easy and chocolaty.

  • HIO6812
    Mar 8, 2013

    This recipe was a disappointment and I will not be saving it.

  • stephenlewis57
    Feb 27, 2013

    sounded alot better than it taste

  • rexiec
    Feb 21, 2013

    No comment left

  • chuckles72182
    Feb 21, 2013

    No comment left

  • darcod
    Feb 21, 2013

    I have made these several times. I have made half a recipe which work just as well. They have just enough chocolate flavor. The recipe is quick and easy. Don't overbake or the cheesecakes will be dry. If you have left over cookie crumbs you can use that with a little melted butter/margarine instead of the cookie. Will keep this recipe to make when I have a chocolate craving.

  • darlynd
    Feb 21, 2013

    No comment left

  • St Boniface
    Feb 21, 2013

    No comment left

  • fraurose
    Feb 16, 2013

    No comment left

  • skagit1932
    Feb 14, 2013

    No comment left