Individual Chocolate Crusted Cheesecakes

Individual Chocolate Crusted Cheesecakes

"Fresh raspberries top these miniature cheesecakes with a chocolate wafer crust."
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1 h 35 m servings 43 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature muffin tins with vegetable cooking spray. Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
  2. Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1/2 cup SPLENDA(R) Granulated Sweetener, and beat until at medium speed with an electric mixer about 2 minutes or until light and fluffy. Add egg yolks and vanilla; beat at low speed just until blended.
  3. Beat egg whites until stiff peaks form. Gently fold into cream cheese mixture; spoon into prepared pans.
  4. Bake 15 minutes; spoon about 1/2 teaspoon topping on each cheesecake. Bake 5 additional minutes. Remove to wire racks to cool. Chill thoroughly before removing from pan. Garnish, if desired.
  5. Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA(R) Granulated Sweetener, and vanilla extract..


  • Note
  • Serving Size: 1 miniature cheesecake


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I made these for my Father (a diabetic) last Father's Day, they were a huge hit! Non-diabetic people couldn't believe that they were diabetic!

I made this for a babyshower and everyone there wanted the recipe.I am always looking for new recipes for my husband because he is a diabetic.

Raspberries are a MUST! Need that extra flavor. It's a lot of work for mini-cheesecakes. Just make one big one.

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