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Mini Mocha Cheesecakes

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.

  • 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, 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.

Reviews (5)

  • 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!

  • 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.

  • 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.

  • 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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