Mini Chocolate Cheesecakes with Cookie Crusts

By carvalhohm2

Ingredients

• 12 item(s) chocolate wafer(s), about 2 1/2 oz
• 8 oz Neufchâtel cheese, softened
• 1 cup(s) 2% reduced fat milk
• 2/3 cup(s) sugar
• 2 Tbsp unflavored gelatin
• 3 Tbsp unsweetened cocoa powder
• 1 cup(s) water, boiling

Details

Servings 12
Adapted from weightwatchers.com

Preparation

Step 1

Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); 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 (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours.

Yields 1 per serving.

Serves 12

WW Points Plus: 4

Notes:
These easy-to-make cheesecakes can be made a day in advance and stored in the refrigerator. If you’re a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra kick.