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Mini Mocha Cheesecakes

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    These little cakes resemble molten chocolate cakes, but are actually cheesecakes. The dessert may seem rich, but it's made with nonfat cottage cheese instead of cream cheese. Bake them in a muffin tin and let them set in the fridge before turning out onto plates.
    Everyday Food, January/February 2011
    • Yield Makes 9
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    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, such as Famous
    • 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.

    Recipe Reviews

    • desialex
      9 Oct, 2011

      I had to foresee that this wouldn't turn out as described, because of the cottage cheese. The texture was awful, which ruined the form, taste and everything else in these cheesecakes. I've tried other cheesecake recipes of Martha's with great success, but this one should be seriously revised. Instead, I came across it in The Everyday Food magazine.

      If you still wanna try those, replace the cottage cheese with a regular cream cheese. And good luck!

    • wandawoman
      24 Apr, 2011

      Wonderful flavor and texture. A semi-quick dessert and low in calories to boot. Awesome flavor.

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