Black-Bottom Cheesecake Cups

Cooking Light
1 1/2 dozen (serving size: 1 cheesecake cup).


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1 1/2 cups all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 tablespoon instant espresso granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup prune butter
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 (8-ounce) package nonfat cream cheese, softened
1/2 cup sifted powdered sugar
1 egg
Vegetable cooking spray
1/2 cup semisweet chocolate morsels
1/4 cup chopped almonds


Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.

Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Created date

December 2006

Nutritional Information

Calories 151
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 26.1 g
Fiber 0.7 g
Cholesterol 14 mg
Iron 1 mg
Sodium 192 mg
Calcium 50 mg