We’re continuing the ooey gooey chocolatey goodness this weekend with a sweet, delicious recipe perfect for Valentine’s Day! I found this recipe on Weight Watchers, and guess what my family is getting for their Valentine’s treat?
Yup.
Mini Chocolate Cheesecakes with Chocolate Crusts. A mere 3 points in Weight Watchers. Or 150 calories/5 grams of fat, your pick!
Ingredients:
12 item(s) chocolate wafer(s), about 2 1/2 oz 8 oz Neufchatel cheese, softened 1 cup(s) fat free milk 2/3 cup(s) sugar 2 envelope(s) unflavored gelatin 3 Tbsp unsweetened cocoa
1 cup(s) water, boiling
Directions:
Line 12 muffin tins with paper muffin liners. Or, if you’re getting creative, I found little individual alumimum heart-shaped cupcake tins at Target and used those. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. If the wafer doesn’t fit in bottom of muffin liners, break into pieces to cover bottom, which I had to do.
Blend cheese in food processor or blender until loose. While blending, pour in milk.
In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved.
Pour cocoa mixture into blender with cheese mixture while blending, blend for about 1 minute. Fill each muffin liner (or custard cup) to the top, about 1/3 cup of cheese mixture. Chill for at least 2 hours. Yields 1 per serving.
You can make them in advance and store them in the fridge. They’re really really yummy! This is what they looked like 
all lined up in my fridge. I am wrapping them up in pretty little Valentine’s bags to use for gifts for the grandparents! The kids loved helping me with this and it was so easy and no baking involved! I do, however, highly recommend you wash the bowls and blender quickly because the gelatin gets quite sticky on there (as I have found out) and it’s really hard to get off. Just a little tip. (Learn from my mistakes.)
Happy Valentine’s Day everyone! (Will you be my valentine??)
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