Individual chocolate cheesecakes on top of chocolate cookie crusts - who can resist? A fine finish to any holiday meal.
- 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
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.
- 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.