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Tuesday, January 17, 2012

Mini Mocha Cheesecakes


I'm not a huge chocolate person, but this crazy week left me craving a huge piece of rich delicious chocolate cake with mounds of butter cream icing. I flipped through some cookbooks and settled on this recipe because of its simplicity and also because it has under 200 calories per serving! Awesome. You can also make these creamy individual cheesecakes up to three days in advance - great for entertaining. Nick, my foodie friend (and wonderful cook) Caitlin, and I loved the texture of the recipe. Think half cheesecake and half silky chocolate mousse. The chocolate flavor is intensified by the espresso powder and the vanilla. I ate mine with some whipped cream and extra cocoa powder while Nick paired his with some vanilla frozen yogurt.

You should be able to find Famous chocolate wafers in the cookie aisle at a standard grocery store (like Safeway or Giant). We definitely had to search through the shelves, though! If you can't find them, I think it would work to use an Oreo wafer.


This recipe is wonderfully simple - just throw all the ingredients into a food processor and puree! This was my first trial run using my beautiful new Cuisinart 9-cup processor (thanks Mom).


It only took me about a minute to puree the mixture until smooth.


Just fill each cup to the brim and then top with the chocolate wafer.


The only issue I have with these cheesecakes is getting them out of the muffin tin after refrigerating. I managed to free one after prying it out with a butter knife, but the second one got smashed using that method. Next time, I am going to overturn the tin on a cooling rack and then bang them out with a wooden spoon. Be careful when you remove the paper wrapper as the cakes are soft to the touch. Then, enjoy the guilt-free chocolate goodness (bonus - the cottage cheese has a lot of protein)!

Mini Mocha Cheesecakes
From Everyday Food Light (Martha Stewart)
Serves 9

Ingredients

  • 2 cups nonfat cottage cheese
  • 2 large eggs
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon + 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, for serving (optional)
Preparation

Preheat the oven to 275 degrees. 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 powder and vanilla. Puree until smooth, scraping down the 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 three days covered). 

To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.

Per cheesecake (without whipped cream): 196 calories; 2 g fat (1 g saturated fat); 10 g protein; 34 g carbohydrates; 1 g fiber.


2 comments:

  1. I made these cheesecakes a day ahead of serving. I prepared 1.5 times the original recipe as I needed more than 9 servings and it worked out fine. I got 14 cakes. They came out of the pan fairly easily although I did leave a bit of the paper showing so that I could gently pull it from the pan. I suggest removing the paper from these on the individual plate on which it will be served rather than putting it on a serving platter as I did. Some of the cookie stuck to the serving plate and it got a bit messy. These were a big hit with my guests. They all loved the flavor and lightness. I would definitely make these again. Mom

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    1. I agree that you definitely need to serve these on individual plates and not a platter. It's probably a better recipe for a dinner party when you have time to be a little fancier. Glad you enjoyed them!

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