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.


  • 2 cups nonfat cottage cheese

  • 2 large eggs

  • 1 ½ cups confectioners' sugar

  • cup unsweetened cocoa powder

  • 1 tablespoon plus 1 ½ teaspoons all-purpose flour

  • 1 ½ teaspoons instant espresso powder

  • 1 ½ teaspoons pure vanilla extract

  • 9 chocolate wafer cookies

  • Whipped cream (optional), for serving


  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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