Mini Mocha Cheesecakes

By amybites

Per cheesecake: 196 calories, 2g fat, 1g saturated fat, 10g protein, 34g carbohydrates, 1g fiber

Ingredients

• 2 cups nonfat cottage cheese
• 2 large eggs
• 1 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 9 chocolate wafer cookies, such as Famous
• Whipped cream, for serving

Preparation

Step 1

Preheat oven to 275ºF. 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, 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.