MINI MOCHA CHEESECAKES
Steps:
- Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.
- Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).
- To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
- About cottage cheese
- Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
- nutrition information
- Per Cheesecake (without whipped cream)
- Calories: 196
- Fat: 2g (1g Saturated Fat)
- Protein: 10g
- Carbohydrates: 34g
- Fiber: 1g
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