Photo of Frozen double chocolate cheesecakes by WW

Frozen double chocolate cheesecakes

7
6
6
SmartPoints® value per serving
Total Time
1 hr 45 min
Prep
20 min
Cook
25 min
Serves
15
Difficulty
Easy
This recipe makes a nice sized batch, but they store well in the freezer making them a wonderful make-ahead dessert. The crust has a surprise ingredient: black beans. They add texture and nutrition and remain a stealth ingredient when it comes to flavor. Keep in the freezer without the topping, then when you are ready to serve them, spoon on the whipped topping and sprinkle with chocolate chips. If you plan on keeping them in the freezer for more than a few hours, transfer them to an airtight container for and store for up to 1 month.

Ingredients

Cooking spray

4 spray(s)

Canned black beans

15 oz, rinsed and drained

Egg(s)

5 large egg(s)

Packed brown sugar

¼ cup(s)

Unsweetened cocoa powder

6 Tbsp, Dutch-process, divided

Light butter

¼ cup(s), melted

Baking powder

½ tsp

Kosher salt

½ tsp

Vanilla extract

3½ tsp, divided

Plain fat free Greek yogurt

1 cup(s)

Reduced fat cream cheese

8 oz, at room temperature

Sugar

¼ cup(s)

Lite whipped topping

15 Tbsp

Mini chocolate chips

¼ cup(s)

Instructions

  1. To make chocolate layers, preheat oven to 350°F. Lightly coat 15 foil cupcake liners with nonstick spray and arrange on rimmed baking sheet. In food processor, purée beans, 3 eggs, brown sugar, 1/4 cup cocoa powder, butter, baking powder, salt, and 1/2 tsp vanilla, stopping once to scrape down sides of bowl, until smooth. Divide purée evenly among prepared liners. Bake just until layers are set, about 5 minutes. When pressed with a fingertip, center of each layer should be soft but no longer liquid. Transfer chocolate layers to refrigerator to cool while you prepare cheesecake layers. Reduce oven temperature to 300°F.
  2. To make cheesecake layers, in food processor, purée yogurt and cream cheese. Add 2 remaining eggs, granulated sugar, remaining 2 tbsp cocoa powder, and remaining 1 tbsp vanilla and purée until smooth. Pour cheesecake filling on top of chocolate layers in cupcake liners. Bake, rotating baking sheet halfway through baking, until cheesecake layers are set but still slightly jiggly in centers, about 20 minutes. Let cheesecakes cool slightly, then place in freezer until frozen, about 1 hour. Peel off foil liners from cheesecakes. Top with whipped topping and chocolate chips.
  3. Serving size: 1 cheesecake