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Quick Mini Chocolate Cheesecakes

Breana Lai, M.P.H., R.D.

"Stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies."
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10 m servings 77 cals
Original recipe yields 12 servings (12 mini cheesecakes)

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  • To Make Ahead: Store airtight in the refrigerator for up to 2 days.
  • Recipe Tips & Notes:
  • 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.
  • By © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

Per Serving: 77 calories; 3.7 g fat; 10.3 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 47 mg sodium. Full nutrition

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Read all reviews 2
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I used unsweetened cocoa powder and it came out lovely. Thanks for sharing!

This was easy and quite tasty! My favorite combination. I had fresh cherries and ricotta cheese, and this one came up in an ingredient search. We didn't have chocolate wafers, so I used graham c...