So I collect cookbooks and I have for quite a few years. Sometimes I own one for a while and then realize it’s not really one I use or love. And then there are other ones that I have for a long time and I love them. I might not use it for a while and then I’ll pick it up again and I’ll find something I love in about 20 seconds. These lovely little cheesecakes are from a great cookbook that I have had for quite some time called “Divine indulgences” by the amazing Rose Reisman. I have a couple of her cookbooks (Divine Indulgences and The Complete Light Kitchen) and I’ve read more (Family Favorites and Weekday Wonders) and every single one I love. The great thing about Rose’s recipes is that they are healthy.

Now I think health is important, but I don’t like sacrificing taste for health. I love food and I think it’s one of the great parts of life. Well, Rose’s recipes make great food and surprise – it’s healthy too. Any of the recipes I’ve made out of Divine Indulgences are awesome and taste like dessert should taste. Not that I’m-trying-to-be-healthy-but-I-still-want-something-sweet kind of dessert (that often taste like you’re eating your shoe). Just good! This one is like that. You can’t tell that it’s low fat at all. So you can have three. 😉

So here it is:

Rocky Mountain Mini Chocolate Cheesecakes

10 minutes
25 minutes
35 minutes
Print Recipe
Course Dessert

Ingredients
  

  • 1 3/4 cups smooth light ricotta
  • 3 Tbsp unsweetened cocoa powder
  • 1/2 cup light cream cheese, softened
  • 1 1/2 Tbsp all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup low-fat sour cream
  • 1/3 cup miniature marshmallows
  • 1 egg
  • 3 Tbsp semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Combine the ricotta, cream cheese, sour cream, egg, sugar, cocoa and flour in a food processor. Purée until smooth. Divide the mixture among the prepared muffin cups.
  • 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.
  • Bake in the center of the oven for 20 minutes. Remove and sprinkle the marshmallows and chocolate chips evenly over the cheesecakes. Return to the oven and bake for 5 minutes longer, or until the marshmallows and chocolate chips begin to melt.
  • Remove the muffin tin from the water bath and cool on a rack. Chill well before removing the paper liners and serving.

Notes

I like these really nice and cold. It makes the cheesecake texture so nice and creamy!

Give them a try and you’ll love them and go check out this great cookbook too!