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Level
easy
Prep Time
5 min
Cooking Time
90 min
Total Time
180 min
Makes
12 cheesecakes

Ingredients

12
chocolate wafer cookies
1 cup
light cream cheese, softened
250 mL
1/4 cup
light ricotta cheese
60 mL
1/4 cup
low-fat sour cream
60 mL
1
egg
1 tbsp
vanilla extract
15 mL
2 tbsp
cocoa powder
30 mL
1/2 cup
lightly packed brown sugar, divided
125 mL
1/4 cup
toasted chopped pecans
60 mL
1/4 cup
Real Semi-Sweet Chocolate Chips
60 mL

Directions

Step 1
Line a muffin tin with 12 paper liners. Break wafers into quarters and fit into each liner (pieces will overlap). Set aside. Preheat oven to 325°F (160°C).
Step 2
In a large bowl, using an electric mixer (stand or hand-held) on medium, cream together cream cheese, ricotta and sour cream until fluffy, about 3 min. Add egg, vanilla, cocoa and 1/3 cup (75 mL) of the brown sugar. Beat until smooth and thoroughly combined. Spoon batter into prepared muffin tin.
Step 3
In a small bowl, combine remaining brown sugar with pecans and chocolate chips. Sprinkle mixture over batter. Bake on middle rack of oven until set, about 15 min. Cool on rack (about 90 min.), then chill for at least one hour or up to 2 days.

Tip

Lower-fat dairy products lighten up these decadent bites.

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Nutritional Facts

Per:
Calories:
180
Fat:
10
Saturated Fat:
4
Monounsaturated Fats:
Trans:
Trans:
Carbs:
19
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
30 mg
Protein:
4
Iron:
Sodium:
140 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: