Rocky Mountain Mini Cheesecakes (Light) – a delicious recipe with smooth, light cream cheese, low-fat sour cream, egg, sugar, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F (175u00b0C). Line a 12-cup muffin tin with paper muffin liners.
2
In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; puree until smooth. Divide among prepared muffin cups.
3
Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
4
Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
5
Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.
622
kcal
Calories
35
g
Fat
63
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups smooth 5% ricotta cheese, 3 ounces light cream cheese, softened, 1/2 cup low-fat sour cream, 1 large egg, and more.
Yes, Rocky Mountain Mini Cheesecakes (Light) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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