Rocky Mountain Mini Cheesecakes (light)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 3/4 cups smooth 5% ricotta cheese
• 3 ounces light cream cheese, softened
• 1/2 cup low-fat sour cream
• 1 large egg
• 3/4 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons flour
• 1/3 cup miniature marshmallow
• 4 tablespoons semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350°f (175°c). line a 12-cup muffin tin with paper muffin liners.
• 2 in a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. divide among prepared muffin cups.
• 3 set the muffin tin in a larger pan. pour enough hot water into the pan to come halfway up the sides of the muffin cups. (this keeps the cheesecakes moist.).
• 4 bake in the centre of the oven for 20 minutes. sprinkle marshmallows and chocolate chips evenly over cheesecakes. bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
• 5 remove the muffin tin from its water bath. let the tin cool on a wire rack. chill before serving.