MINI CAPPUCCINO CHEESECAKES

Mini Cappuccino Cheesecakes image

This creamy indulgence has only 5 grams of fat per serving. (But after you've taken a bite, you'll want to eat more than one!)

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h48m

Yield 12

Number Of Ingredients 13

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Ingredients

4 chocolate wafer cookies, crushed (1/4 cup)
2 containers (8 ounces each) fat-free soft cream cheese
1 package (8 ounces) reduced-fat cream cheese (Neufchâtel) , softened
2/3 cup sugar
1/4 cup fat-free (skim) milk
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
3 egg whites
2 tablespoons sugar
1 tablespoon plus 2 teaspoons instant espresso coffee (dry)
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Baking cocoa, if desired

Steps:

Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg