Mini Mocha Cheesecakes

By mschweickert

Ingredients

• 2 cups nonfat cottage cheese
• 2 large eggs
• 1 1/2 cups confectioners' sugar
• 1/3 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 pure vanilla extract
• 9 chocolate wafer cookies, such as Famous
• Whipped cream (optional), for serving

Details

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

Makes 9

Directions

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.

Make-ahead

Make-ahead Recipes

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