Chocolate | Epicurean-Chef | Copy Cat Recipes

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Low Fat Chocolate Cheesecake Recipes

Here is a low fat chocolate cheesecake recipes done as little muffins.
The trick is replacing some cream cheese with light Ricotta cheese.

I don’t recommend replacing more of the cream cheese than outlined here
as the taste will suffer dramatically.

These will take about 10 mins to whip up and 25 mins to bake. Makes 12 muffins.

You will need the following:

3/4 of a cup all purpose flour
1 cup of sugar
1 large egg
1 cup low fat yogurt
1/3 of a cup unsweetened cocoa powder
1/3 of a cup smooth low fat ricotta cheese
2 ounces of low fat cream cheese. Make sure to take it out of the
fridge beforehand so it has softened up a bit
1/4 of a cup vegetable oil
1 teaspoon of vanilla
1 1/2 teaspoons baking powder
1/3 of a cup of icing sugar

Preparation:
1. Preheat your oven to 350F
2. Lightly spray a 12-cup muffin pan with a vegetable spray
3. In a large bowl, combine the egg, yogurt, oil, vanilla, cocoa, and sugar
4. In a different bowl, combine the flour and baking powder.
5. Mix the flour into the cocoa mixture just until everything is
combined. Don’t over mix!
6. Divide 1/3 of the batter among the prepared muffin cups.
7. In a food processor blend the cream cheese, ricotta and icing sugar until smooth.
8. divide the cheese mix among the partly filled muffin cups.
9. Top up with the remaining 2/3 of the batter.
10. Bake for 20 to 25 minutes or until a toothpick inserted into the
middle of a muffin comes out dry.