Mini Chocolate Swirl Cheesecakes:

This recipe is a delish way to enjoy cheesecake without the guilt. Since it is homemade, you also don't have a bunch of preservatives in it. This recipe can be tailored to meet your sweet tooth by skipping the cocoa powder all together for a plain cheesecake taste, or adding items such as lemon extract and lemon zest for lemon cheesecake. Your imagination is limit.

Ingredients:

- 6 ounces reduced-fat cream cheese (at room temperature)
- 1/2 cup part-skim ricotta cheese
- 3 teaspoons of granular sugar substitute (I suggest the stevia variety)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons unsweetened cocoa powder

Preparation:

Heat oven to 350 degrees. Line 6 muffin cups with paper or foil liners.

Blend cream cheese and ricotta in a food processor until creamy. Add sugar substitute, egg, egg yolk, and vanilla; process until smooth.

Put about half of the batter into muffin cups. Adding cocoa powder to the remaining batter and combine. Add a heaping tablespoon of cocoa batter to each muffin cup and gently fold with a knife to create a swirl.

Place the muffin tin in a large roasting pan and fill with hot water to reach halfway up the tin. Bake until cakes are puffed and set, 18 to 20 minutes. Remove from water and cool to room temperature. Refrigerate until chilled, about 2 hours.

Enjoy! I will post a picture soon!