Velvety smooth mini chocolate cheesecakes are a satisfying way to indulge in a decadent dessert without consuming excessive calories and fat. Eating one will fulfill a cheesecake craving, and eating two won’t undo any new year’s resolutions! Baking smaller portions allows you to enjoy your favorite desserts guilt-free.
Preheat oven to 300°F and line a 12-cup mini muffin pan with baking cups. Stir chocolate in a heavy medium saucepan over low heat until melted. Set aside to cool slightly.
Beat cream cheese in a medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and melted chocolate and beat on medium-low speed until well blended, about 1 minute. Add the egg and mix just until incorporated. Divide batter evenly among baking cups.
Bake until the centers of the cheesecakes barely jiggle when nudged, about 8 minutes. Cool in pan on wire rack, then top each with about 1/2 teaspoon of toffee bits. Cover and refrigerate cheesecakes until ready to serve or for up to 3 days, or freeze for up to 1 month.
Yield – 16 mini cheesecakes (serving size: 1 cheesecake)
Calories – 110
Carbs – 9