Mini Cocoa Swirl Cheesecakes

1. 1

   Preheat oven 350F Line 6-cup muffin pan with foil or paper liners.

2. 2

   Blend cream cheese and ricotta in food processor until will combined.

3. 3

   Add Splenda, egg, yolk, and vanilla extract.

4. 4

   Process until smooth.

5. 5

   Divide 1 cup of batter among muffin cups.

6. 6

   Add cocoa to remaining batter and combine.

7. 7

   Drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.

8. 8

   Place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan.

9. 9

   Bake until cakes are puffed and set, 20 minutes.

10. 10

    Remove from water and cool at room temp for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.