Go Back

Rocky Mountain Mini Chocolate Cheesecakes

10 minutes
25 minutes
35 minutes
Course Dessert


  • 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


  • 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.


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