Mini Mocha Cheesecakes

1. 1

   Preheat oven to 275F.

2. 2

   Line 9 cups of a standard muffin tin with paper liners.

3. 3

   In a food processor, combine cottage cheese, eggs, confectioners sugar, cocoa powder, flour, espresso powder, and vanilla.

4. 4

   Puree until smooth, about 4 minutes, scraping down sides as needed.

5. 5

   Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each.

6. 6

   Bake until fillings are set and cookies soften, 25 to 30 minutes.

7. 7

   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).

8. 8

   To serve, invert cheesecakes onto plates and peel off liners.

9. 9

   Top each with a dollop of whipped cream, if desired.

10. 10

    Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds.

11. 11

    We prefer nonfat cottage cheese with small curds for this recipe.

12. 12

    For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.

13. 13

    Per Cheesecake (without whipped cream)

14. 14

    Calories: 196

15. 15

    Fat: 2g (1g Saturated Fat)

16. 16

    Protein: 10g

17. 17

    Carbohydrates: 34g

18. 18

    Fiber: 1g

No additional tips available.