Two-Toned Chocolate Mini Cheesecake

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rate/review

prep time

15 min

total time

4 hr 15 min

makes

12 servings, 1 cheesecake (45 g) each

photo by:

kraft

recipe by: kraft

What You Need

3 Peek Freans Lifestyle Selections Dark Chocolate with a hint of Cherry, crushed (about 3 Tbsp.)

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread

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. cornstarch

1 egg

1 square Baker's Semi-Sweet Chocolate, melted

2 Tbsp. thawed Cool Whip Light Whipped Topping

Make It

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.