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Mini Mocha Cheesecakes

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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

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.

Reviews Add a comment

  • caroline.weldon
    31 JAN, 2016
    I love this recipe and make it all the time - with one big change. I cut the sugar to 1/2 cup powdered sugar, and it's still plenty sweet. If you don't have espresso powder, use instant coffee - still turns out great. I run my food processor for a solid 5 minutes, stopping twice to scrape down the sides. If you do this, the texture is velvety and not lumpy at all.
    Reply
  • holidayhippie
    4 MAR, 2015
    I think the recipe has potential. I tried it with carob powder instead of cocoa and it worked but has a distinctive taste not everyone might like. I also tried it with less than 1 cup sugar and that was plenty, I though the recipe called for too much. I used 4% cottage cheese and I think that helped add to the flavor. I processed it for four minutes and cooked it for 32 and the texture was great.
    Reply
  • bonniebean8
    2 JUN, 2014
    Very good! Creamy and smooth. Love it. Used chocolate graham crackers(broken to fit) in place of wafer. Another great recipe from Martha!
    Reply
  • MRobbins08
    6 JAN, 2014
    This is a wonderful recipe... decadent, rich, no one at the party guessed low fat! The other reviewers that didn't like the consistency may have not let it go long enough in the food processor. You have to let it go a full five minutes so it's smooth before you pour it into the muffin papers. If it has any little white bubbles or balls showing, it needs to be blended again! I couldn't find chocolate wafers so I used Keebler dark fudge striped cookies. WONDERFUL! Made 2x over the holidays.
    Reply
  • ElyseMargaret
    16 JUL, 2012
    Unfortunately this recipe had a terrible flavor and texture. I only had one person actually eat their portion out of the people I baked these for. I will not make these ever again.
    Reply
  • 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!
    Reply
  • wandawoman
    24 APR, 2011
    Wonderful flavor and texture. A semi-quick dessert and low in calories to boot. Awesome flavor.
    Reply