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Mini White Chocolate Cheesecakes
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 158 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For The Brownie Bottom:
- 4 ounces semi-sweet chocolate
- 1 large avocado mashed about 125 grams or 1/2 cup plus 1/2 tablespoon
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 egg
- Pinch of salt
For The Cheesecake:
- 2 ounces white chocolate
- 8 ounces reduced-fat cream cheese softened and not fat-free!
- 1/4 cup plus 2 tablespoons truvia
- 1 large egg white
- 1/4 teaspoon mint extract
- 1/4 teaspoon vanilla extract
- 6 Andes Mint Chocolate chopped for garnish
Instructions
- Preheat your oven to 325 degrees and lightly spray a mini cheesecake pan with cooking spray. Set aside.
- In a small, microwave safe bowl, melt the 2 oz of white chocolate from the cheesecake layer using half power and 20 second intervals, stirring between each interval, until the chocolate is smooth and melted. Set aside to cool while you prepare the brownie base:
- In a small, microwave safe bowl, melt the semi-sweet chocolate using the same method as above, until smooth and melted.
- While the chocolate melts, add the avocado, honey, vanilla extract, egg and a pinch of salt to a small food processor and blend until smooth. Add in the melted chocolate and blend until smooth and well combined.
- Divide the brownie batter evenly between each cavity of the prepared pan (about heaping 1 TBSP per cavity) and gently smooth out evenly.
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Make the cheesecake:
- In a large bowl, beat together the cream cheese and Truvia until fluffy and just combined. Add in the egg white, mint extract and vanilla extract. Beat until just combined, being careful to not overbeat and add too much air into the cheesecake. Pour in the cooled white chocolate and gently stir until it is well mixed.
- Divide the cheesecake batter evenly on top of each brownie layer (About 2 Tbsp per cavity) and gently smooth out.
- Bake until just the small, center portion of the cheesecake appears slightly jiggly, about 12-13 minutes. Let cool on the counter for 1 hour, and then refrigerate for 4 hours-overnight.
- Slide the cheesecakes out of the pan, top with chopped mint chocolate and DEVOUR.
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Nutrition Information
Calories
158kcal
(8%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
25mg
(8%)
Sodium
84mg
(4%)
Potassium
208mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
176IU
(4%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 84mg | 4% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.