THESE ARE LOW FAT! I know, hard to believe from the title of the post. This recipe is from Everyday Food magazine and they state that each cheesecake has only 2 grams of fat and 174 calories. Not too shabby!
Mini Mocha Cheesecakes
from Everyday Food
2 cups nonfat cottage cheese
2 large eggs
1.5 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1 Tbsp plus 1.5 teaspoons flour
1.5 teaspoons instant espresso powder
1.5 teaspoons pure vanilla extract
9 chocolate wafer cookies, such as Famous (I couldn’t find anything like this at Kroger so I bought Vanilla Wafers)
whipped cream (optional) for serving (I bought Cool Whip Light…I know it is all chemicals but it tastes good!)
1) Preheat oven to 275*. Line 9 (I ended up doing 11) standard muffin cups with cupcake liners.
2) In food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes (mine didn’t take that long to become smooth). Scrape down sides as needed.
3) Divide mixture among cups and place 1 cookie on top of each. Okay. So I didn’t have the correct cookies. And the Vanilla Wafers didn’t exactly fit (too small) on the top of each muffin cup. So I got creative, threw some vanilla wafers in a mini food processor with some cocoa powder and sprinkled this mixture on the top of each muffin cup.
4) Bake until fillings are set and cookies soften, 25-30 minutes. Mine took 30. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1.5 hours (or covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream if desired.