Ingredients
24 miniature vanilla wafers or gingersnap cookies1 package (8 ounces) reduced-fat cream cheeseSugar substitute equivalent to 1/2 cup sugar1/2 cup semisweet chocolate chips, melted and cooled1 teaspoon vanilla extract1 large egg, lightly beaten1/3 cup heavy whipping cream4 teaspoons confectioners’ sugarChocolate curls, optional
Preparation
Place wafers flat side down in paper-lined miniature muffin cups; set aside.
In a small bowl, beat cream cheese and sugar substitute until smooth. Add chocolate chips and vanilla; mix well. Add egg; beat on low speed just until combined. Spoon about 1 tablespoon into each cup.
Bake at 350° for 10-12 minutes or just until set. Cool completely on a wire rack. Cover and refrigerate for 1 hour.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Top cheesecakes with whipped cream mixture; garnish with chocolate curls if desired.
