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A guilt-free, creamy, rich, decadent mini chocolate cheesecake.
Preheat oven to 275ºF. Line a standard muffin tin with 9 muffin liners and lightly spray with cooking spray.
In a small bowl, add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt; beat until combined. Beat in yogurt and melted chocolate.
Place a vanilla wafer on the bottom of each muffin liner and top with cheesecake batter. Spoon batter evenly among the muffin cups.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
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