1 3/4 cups smooth 5% ricotta cheese
3 ounces light cream cheese, softened
1/2 cup low-fat sour cream
1 large egg
3/4 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 tablespoons flour
1/3 cup miniature marshmallow
4 tablespoons semi-sweet chocolate chips
1 Preheat oven to 350F (175C). Line a 12-cup muffin tin with paper muffin liners.
2 In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; pure until smooth. Divide among prepared muffin cups.
3 Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
4 Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
5 Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.