Cheesecake is one of those perfect summertime desserts. Served chilled, this light and airy yet decadently rich dessert will knock your socks off and keep your waistline in check!
Just 5 simple steps and, wha-la!
Skinny Mini Chocolate Cheesecake
(1 large or 17 mini cheesecakes)
8 ounces low fat cream cheese, room temperature
16 ounces fat free cream cheese, room temperature
1/2 cup organic pitted dates
1/2 cup organic maple syrup, grade A dark amber or honey
2 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 teaspoons instant coffee
1/4 cup hot water
1/4 cup coffee liqueur
1 cup dark chocolate chips
Graham Nutty Crust
Skinny Mini Chocolate Cheesecake How To:
2.) Line cake molds with paper cups or oil, then crumble all crust ingredients together in a blender or food processor. If you’re aiming to be extra skinny, omit the crust if desired. The cheesecake alone is very tasty. Otherwise press 1 tablespoon of crust into the bottom of each mini cake mold or create a single crust in a spring form pan wrapped in foil.
3.) Melt chocolate chips and milk in a double boiler, stirring until melted and smooth.
4.) Mix all cheesecake ingredients with a mixer, blender or food processor until smooth and creamy, then scoop a half cup of cheesecake into each of the mini cake molds or for a single cake, dump the entire mixture into a spring form pan.
4.) Bake at 350 degrees for 20 – 25 minutes for cupcake-sized and 50 – 55 minutes in a water bath for one giant cheesecake.
5.) Cool cake(s) completely before transferring to an air-tight container for 24 – 48 hours allowing flavors to develop. Garnish directly before serving if desired.
As of lately this recipe was shared at a dinner party, lunch out and on Father’s Day. There’s no wrong occasion for chocolate cheesecake!
Treat someone(s) you love to a slice of chocolate paradise sometime soon!