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.

(Sorry, I know it is blurry, but it is the only picture I took of this step)

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.

Again, sorry about the picture. I took a bite then remembered I should take a picture. This one is without whipped cream, but it is definitely better with the addition of whipped cream. Or Cool Whip. Whatever.
Verdict: Okay, first of all, am I the only one that thinks it is ugly? I was disappointed, because the picture below shows what it looked like in the magazine:
Picture from Martha Stewart
A bit misleading, no? Anyways, for a low fat dessert, it wasn’t bad. It satisfies a craving for sweets or chocolate, but I was a little disappointed overall.
Husband’s take: He was skeptical at first. He tried it, and when I asked what he thought, he said it was slightly on the salty side. I was impressed with his perceptiveness. The cottage cheese does give it a fair amount of sodium. (Can you get reduced sodium cottage cheese?). When I told him it had cottage cheese in it, he made a face and stopped eating it. Oh well. He also said that I shouldn’t call my own food “ugly,” but it is a recipe, not an original Rachel creation! I have to be honest with my opinion.
Changes I would make: I would try to find the right kind of cookie because my crumbs stayed as crumbs. However, to be honest, I probably won’t be making these again.
Difficulty: They aren’t hard.