Individual Chocolate Cheesecake

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"Little individual chocolate cheesecakes, made with yogurt, are a cute dessert."
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1 h 50 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 106 mg
  • 4%

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.
  2. Line 8 standard size cupcake cups with paper liners.
  3. Set a chocolate wafer in each cup. Crush the remaining cookies, and set aside.
  4. Process the cream cheese, Dannon(R) Natural Flavors Vanilla Lowfat Yogurt, sugar, egg, and cocoa in a food processor until smooth. Add the melted chocolate and process just until blended in.
  5. Divide the batter among the cups, and sprinkle with the cookie crumbs. Bake until the cheesecakes are set, about 20 minutes. Cool on a rack, and then transfer to the refrigerator to chill for an hour or more. Serve garnished with shaved chocolate.


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SUPERIOR recipe and soooo easy! I didn't have chocolate wafer cookies, so I just got double-chocolate OREO cookies, twisted them apart, and dropped in the bottom of the liners. PERFECT! Some ...

This is a great recipe! I hate to admit it but I am one of those people that change recipes. I did not have chocolate wafer cookies that would fit in my muffin tins so I just crushed them and pu...

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