No-Crust Chocolate Cheesecake

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No-Crust Chocolate Cheesecake

3/8 cup semisweet chocolate chips — melted
8 ounces lowfat cream cheese — softened
1/4 cup Splenda granular (or 6 packets of Splenda)
1/2 teaspoon vanilla extract
1 large egg

Preheat oven to 325 degrees F.

Line a mini loaf pan with foil. If you have it, use non-stick foil. I didn’t, so I just greased the foil instead.

Mix together the cream cheese and the chocolate chips. Beat well. Add Splenda and vanilla. Add egg.

Pour batter into the loaf pan. Place the loaf pan in a larger pan (I used an 8×8 pan), and fill the larger pan with enough water to come halfway up the side of the mini pan.

Bake at 325 for 30 minutes. Remove from water bath and let cool to room temperature. Refrigerate until cold – about three hours.

To serve, remove cheesecake from pan by lifting up the foil. Serves 4.

Per Serving (excluding unknown items): 226 Calories; 16g Fat (61.5% calories from fat); 8g Protein; 14g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 414mg Sodium.

Exchanges: 1 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.

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3 thoughts on “No-Crust Chocolate Cheesecake”

  1. that sounds so good. I can’t wait till we get moved and settled so I can try it!!! I can eat the whole thing and not feel as quilty as if I ate a whole regular sized cake!!!Mmmmmmmmmmm!!!

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