After the black bean casseroles, I had 1/2 a block (4 oz) of light cream cheese left over. I knew this would go to waste if not used since we don’t eat bagels or anything else really that requires cream cheese, and I already made the menu for the rest of the week. For a while now, I’ve wanted to make mini cheesecakes. I don’t like having extra baked goods around the house, but the 4oz of cream cheese was enough to make 4 mini cakes – 2 for tonight and 2 later in the week! I made a chocolate cheesecake mixture by combining 1/2 of a beaten egg, 2 tbsp sugar, the 4 oz of light cream cheese, dash of vanilla, and a tbsp of Godiva cocoa poweder. For the crust, I had some leftover chocolate macaroons from passover. I put three of them in my mini-prep food processor along with a tbsp of slivered almonds. I processed these into crumbs and divided among 4 muffin liners, then spooned the cheesecake batter on top. I baked at 325 for 20 minutes and they came out perfect – and just about 165 calories each!