Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Mini Mocha Cheesecakes 3.2 (127) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 30, 2020 Print Rate It Share Share Tweet Pin Email Yield: 9 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. Ingredients 2 cups nonfat cottage cheese 2 large eggs 1 ½ cups confectioners' sugar ⅓ 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 Directions 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. Rate it Print