Quick Mini Chocolate Cheesecakes

Quick Mini Chocolate Cheesecakes

Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.

From EatingWell: January/February 2010
Yield: 1 dozen mini cheesecakes
Active Time: 10
Total Time: 10


  1. 1/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
  2. 1/2 cup part-skim ricotta
  3. 12 chocolate wafer cookies
  4. 1 tablespoon 100% fruit jam, such as raspberry or cherry


Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Notes

  • Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.


Nutrition Per Serving: 61 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 8 g carbohydrates; 2 g protein; 0 g fiber; 48 mg sodium; 38 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1/2 fat