MINI MOCHA CHEESECAKES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g
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Dipak Basnet
[email protected]These cheesecakes were easy to make and turned out great! The coffee and chocolate flavors were a perfect combination. I would definitely recommend this recipe.
Md Ishmel
[email protected]I'm not a huge coffee fan, but I still enjoyed these cheesecakes. The coffee flavor was not overpowering, and the chocolate flavor was very prominent. I would definitely make these again.
Sohail Jamali
[email protected]These cheesecakes were delicious! The coffee flavor was subtle, and the chocolate flavor was rich and decadent. The crust was the perfect complement to the filling. I would definitely recommend this recipe.
Ibraheem Saim
[email protected]I made these cheesecakes for a potluck, and they were a huge hit! Everyone loved them. I even had people asking for the recipe. I'll definitely be making these again.
Easton Power
[email protected]These cheesecakes were amazing! I loved the combination of coffee and chocolate. The crust was perfect, and the filling was creamy and smooth. I will definitely be making these again.
Life
[email protected]Overall, I thought these cheesecakes were pretty good. They were easy to make and tasted delicious. I would definitely make them again, but I might make a few changes to the recipe.
Kamogelo Sheku
[email protected]The crust on these cheesecakes was a little too hard for my liking. I think I would try using a different graham cracker crust next time.
Alek Tozievski
[email protected]These cheesecakes were a bit too sweet for my taste, but I think that's just a personal preference. I would recommend using less sugar in the filling if you prefer a less sweet cheesecake.
Ilsa Hernandez
[email protected]I'm not a big baker, but I wanted to try something new. These cheesecakes were the perfect challenge! They were a little time-consuming, but they were definitely worth the effort. They turned out beautifully and tasted even better.
Antawn Siler
[email protected]I made these cheesecakes for my boyfriend, who is a huge coffee lover. He absolutely loved them! He said they were the best cheesecakes he's ever had.
Chilly Way
[email protected]These were so easy to make! I was worried that they would be difficult, but they really were a breeze. The instructions were clear and concise, and I didn't have any problems following them.
Habibh Salah
[email protected]I'm not usually a fan of coffee-flavored desserts, but these cheesecakes changed my mind. The coffee flavor was subtle and perfectly balanced by the sweetness of the chocolate. I loved the crunchy cookie crust too.
Daphne Nevhutalu
[email protected]These mini mocha cheesecakes were a hit at my dinner party! The combination of coffee and chocolate was divine, and the cheesecakes were perfectly creamy and decadent. I'll definitely be making these again.