MINI MOCHA CHEESECAKES
Mini Mocha Cheesecakes have a smooth, creamy mocha flavored filling on top of a chocolate sandwich cookie crust. A bite sized dessert ideal for chocolate and coffee lovers!
Provided by Meghan
Categories Dessert
Time 2h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. If using mini muffin or standard size muffin pans, line the pans with cupcake liners.
MINI MOCHA CHEESECAKES
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g
MOCHA MINI CHEESECAKES
Coffee and melted chocolate add their mocha deliciousness to these mini cheesecakes baked into graham cracker-lined muffin cups.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 25 g, Protein 7 g
MINI MOCHA CHEESECAKES
Steps:
- Preheat oven to 275°F. 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. Purée until smooth, about 4 minutes, scraping down 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 3 days, covered).
- To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
- About cottage cheese
- Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
- nutrition information
- Per Cheesecake (without whipped cream)
- Calories: 196
- Fat: 2g (1g Saturated Fat)
- Protein: 10g
- Carbohydrates: 34g
- Fiber: 1g
COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
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