Mini chocolate cheesecakes

Be the first to rate & review!

Mini cheesecakes with a hint of chocolate.

Submitted by Heather
Published on November 10, 2019
Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
18
Yield:
36 mini cheesecakes
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup chocolate graham cracker crumbs

  • 2 Tblsp melted, salted butter

  • 3/4 cup Splenda

  • 2 (8 oz pkgs) light cream cheese

  • 2 eggs

  • 1 tsp almond extract

  • 1/4 cup mini semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  2. Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.

  3. Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.

  4. Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.

  5. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

  6. Excellent. Halved recipe. 1 pkg light cream cheese 1egg 3 oz Splenda Used lemon extract once. Then almond. Both perfect. 18 mini muffins. Baked 12 mins. Crust: 1/2 cup almond flour 1 T Splenda brown sugar blend 1 T salted butter