Mini Cocoa Swirl Cheesecakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces reduced-fat cream cheese, room temp
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons splenda granular
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons unsweetened cocoa powder, sifted

Recipe

• 1 preheat oven 350°f line 6-cup muffin pan with foil or paper liners.
• 2 blend cream cheese and ricotta in food processor until will combined. add splenda, egg, yolk, and vanilla extract. process until smooth.
• 3 divide 1 cup of batter among muffin cups. add cocoa to remaining batter and combine. drop a heaping tablespoon of cocoa batter into each muffin cup and gently fold to form a swirl.
• 4 place muffin pan in a large roasting pan and fill with hot water to reach half-way up muffin pan. bake until cakes are puffed and set, 20 minutes. remove from water and cool at room temp for at least 2 hours.