Mini Mocha Cheesecakes

Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.

  • Yield: Makes 9
Mini Mocha Cheesecakes

Source: Everyday Food, January/February 2011

Ingredients

  • 2 cups nonfat cottage cheese
  • 2 large eggs
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons instant espresso powder
  • 1 1/2 teaspoons pure vanilla extract
  • 9 chocolate wafer cookies
  • Whipped cream (optional), for serving

Directions

  1. Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.

Cook's Notes

Bake these in a muffin tin and let them set in the fridge before turning out onto plates.

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