Mini Chocolate Cheesecakes

By LadyJ1114

Copied from Weight Watcher site.

PointsPlus 4 per serving

These cheesecakes can be made a day in advance and stored in the refrigerator. If you're a coffee lover, add a teaspoon of instant expresso to the cocoa mixture for an extra kick.

Ingredients

• 12 chocolate wafers, about 2 1/2 oz.
• 8 oz. neufchatel cheese, softened
• 1 cup 2% milk
• 2/3 cup sugar
• 2 envelopes unflavored gelatin
• 3 tablespoons cocoa
• 1 cup boiling water

Preparation

Step 1

Line 12 muffin tins with paper liners. Place a wafer in the bottom of each of 12 muffin tins; set aside. If the wafer doesn't fit in bottom of muffin liners, break into pieces to cover bottom.

Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube.

In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved.

With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.

Fill each muffin liner with about 1/3 cup of cheese mixture. Chill for a minimum of 2 hours.