Delicious and creamy chocolate cheesecake made lighter than traditional cheesecake with just FIVE ingredients, so easy! These are SO good you won't be able to have just one... but since they are mini, two are totally acceptable!
1oz 1 square semisweet baking chocolate, plus 1/8 oz shavings (Bakers)
4ozPhilly 1/3 less fat cream cheese(softened room temperature)
1/4cuplight sour cream
1large egg(room temperature)
Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total.
In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.
With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.
Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).
Shave the remaining chocolate and sprinkle over the top before serving.