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Mini Mocha Cheesecakes

Servings: 12
Preparation: 10 minutes
Cooking: 30 minutes

These melt-in-your-mouth mocha cheesecakes will have your loved ones raving over every last bite. Since this recipe uses non-fat cottage cheese vs. cream cheese, it means you can have two, right?

  • 1 Preheat oven to 275° F.
  • 2 Line 12 standard muffin cups with cupcake liners.
  • 3 In a food processor, combine cottage cheese, eggs, icing sugar, cocoa powder, flour, ground coffee, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed.
  • 4 Place 1 cookie at the bottom of each cups and divide mixture.
  • 5 Bake until filling is set and cookies soften, 25 to 30 minutes.
  • 6 Let cool to room temperature in pan on a wire rack, and then refrigerate at least 1½ hours.
  • 7 To serve, invert cheesecakes onto plates and peel off liners.
  • 8 Top with a dollop of whipped cream if desired.

  • 2 cups of fat-free cottage cheese
  • 2 large eggs
  • 1 ½ cups of icing sugar
  • 1/3 cup of unsweetened cocoa powder
  • 1 tablespoon and 1½ teaspoons of all-purpose flour
  • 1½ teaspoons of Velvety and Fruity finely ground coffee (Colombian Medium)  
  • 1½ teaspoons of vanilla extract
  • 12 chocolate wafer cookies
  • Whipped cream for garnish