Description
These Light Chocolate Cheesecakes are a delicious and healthy dessert that’s perfect for any occasion! Made with cottage cheese and light whipped topping, they’re low in fat and calories but still incredibly creamy and flavorful. Get the full recipe and enjoy a guilt-free treat
Ingredients
Scale
- 2 cups nonfat cottage cheese
- 2 large eggs
- 1 ½ cups powdered sugar
- â…“ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 cups light whipped topping
- Optional garnishes: fresh berries, chocolate shavings, cocoa powder
Instructions
- Preheat Oven: Preheat oven to 325 degrees F (160 degrees C).
- Blend Cottage Cheese: To a blender or food processor, add the cottage cheese and puree until completely smooth. Make sure to scrape down the sides and puree again until every kernel has been processed.
- Combine Ingredients: Add the eggs, powdered sugar, cocoa, flour, and vanilla and process until completely smooth.
- Pour into Muffin Cups: Pour the batter into 12 muffin cups. Individual silicone muffin cups are recommended for easy removal.
- Bake: Bake at 325 degrees F for 22 minutes, or until the center is just set.
- Cool and Refrigerate: Let cool to room temperature before refrigerating for at least 3-4 hours. Carefully remove from muffin cups.
- Garnish: Garnish as desired with fresh berries, chocolate shavings, or cocoa powder.
Troubleshooting Common Problems
- Cheesecakes are cracked: Avoid overbaking the cheesecakes. Check for doneness at the minimum baking time. You can also try baking them in a water bath to prevent cracking.
- Cheesecakes are too runny: Make sure the cottage cheese is completely smooth and blended. You can also add an extra tablespoon of flour to the batter.
- Cheesecakes are sticking to the pan: Use silicone muffin cups or grease the muffin pan thoroughly before adding the batter.
