Chocolate Chip Cheesecakes
By special reader request, here is a tasty sweet treat, updated from the original recipe by Barbara Witt (Protein Power, Warner 1996)
- 1 large graham cracker, finely crushed
- 1 extra-large egg
- ¼ cup sugar, Truvia Blend, or Splenda Blend
- ¼ teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons semisweet mini chocolate chips
You’ll also need
• 12 mini fluted paper liners
• 12-cup mini-muffin tin
- Preheat the oven to 350F/175C.
- Line the muffin tin cups with the paper liners and distribute the crushed graham cracker evenly among the cups.
- Put all the ingredients, except the chocolate chips, into a food processor and blend thoroughly. (Alternatively, beat the egg, sweetener, and vanilla together well and then incorporate the cheese.)
- Fold in the chocolate chips and spoon the mixture into the muffin cups.
- Bake for 15 minutes or until the edges are set and the center is still moist.
- Remove the cheesecakes from the muffin tin and let them cool.
- Refrigerate for at least an hour before serving.
Each cake contains: 5 grams carbohydrate (made with sugar) or 2.5 g (made with sweetener blend) along with 3 grams protein.
Use different flavorings to change these little treats.
- Substitute 2 crumbled Oreo cookies (not filling) for the graham cracker for a chocolate crust.
- Substitute a couple of teaspoons of instant espresso coffee powder for the chocolate chips (or leave in the chips) for a mocha cheesecake.
- Use lemon extract or a tablespoon of fresh lemon juice instead of the vanilla and add some grated lemon or lime zest.
- Sprinkle the tops of the cheesecakes with toasted unsweetened coconut for a little crunch.
- Bury a whole roasted almond in each cake and flavor with almond extract instead of vanilla extract.