Tested till perfect Marbled Chocolate Cheesecake Bites

Marbled Chocolate Cheesecake Bites

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By SPLENDA®

Source: SPLENDA®

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 pieces

Ingredients

Crust:

  • 3 tbsp 3tbspmelted non-hydrogenated margarine
  • 1-1/4 cups 1-1/4cupschocolate cookie crumbs
  • 2 tbsp 2tbspSplenda® Brand Brown Sugar Blend

Filling:

  • 1/3 cup 1/3cupsemisweet chocolate chips
  • 1 lb 1lblight cream cheese, cut in chunks
  • 1/2 lb 1/2lbpressed cottage cheese, (0.5%)
  • 1 cup 1cupSplenda® No Calorie Sweetener, Granular
  • 2 2large eggeggs
  • 2 2large egg whiteegg whites
  • 1 tsp 1tsppure vanilla extract
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Preparation

Preheat oven to 325°F (160°C)

In a 7” x 11” (18 cm x 28 cm) glass baking dish, combine the melted margarine with the crumbs and SPLENDA® Brown Sugar Blend; mix well. Press firmly into the bottom of the baking dish.  
Microwave the chocolate chips in a two-cup glass measuring cup on medium power for 1 minute. Stir well. Microwave on medium for 30 to 60 seconds longer, until melted. Set aside.

In a food processor fitted with a steel blade, process the cream cheese, cottage cheese and SPLENDA® Granulated until smooth, about 30 seconds.  Scrape down the sides of the bowl.  Add the egg, egg whites and vanilla and process until well mixed, about 30 seconds longer (do not over process).  Remove approximately 3/4 cup (180 mL) of the batter and add to the melted chocolate, mix until blended.

Pour the white cheesecake batter over the crust. Drop spoonfuls of the chocolate batter in blobs over the white batter.  Cut through the batter carefully with a knife to create a marbled effect - if you blend the batter too much, the marbled effect will disappear.
Bake on the middle rack of the oven for 35 to 40 minutes, just until set.

Remove from the oven and let cool at room temperature.

Using a sharp knife, make 6 cuts across the width and 8 cuts across the length to make 48 bite-size pieces.  Store covered in the refrigerator.  Place in paper cupcake liners to serve. Serve chilled.

Additional information : They will keep for 3 to 4 days in the fridge and freeze well.

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Nutritional Information Per serving, about:

cal 60 total fat 4g sat. fat 2g chol 15mg
sodium 65mg carb 5g fibre 0g pro 3g
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