Mini Chocolate Cheesecakes
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Chocolate, sweetened cheese, creamy topping—who could resist? There's no need to since these cakes are so low in calories.
Ingredients
Chocolate wafers
10 item(s), crumbled
Fat free cottage cheese
1½ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Sugar
¼ tbsp(s)
Vanilla extract
1 tsp(s)
Egg whites
3 serving(s)
Cornstarch
3 tbsp(s)
Whipped topping light or fat free
½ cup(s)
Instructions
1
Preheat oven to 350ºF. Coat 12 muffin cups with cooking spray; divide wafer crumbs among cups.
2
Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.
3
Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yields one 3-inch cheesecake per serving.
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