Ingredients
- 2 cup nonfat cottage cheese
- 2 cup large eggs
- 1 1/2 cup confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoon instant espresso powder (not instant coffee)
- 1 1/2 teaspoon pure vanilla extract
- 9 teaspoon chocolate wafer cookies, such as famous
Preparation
Baking Directions:
1.Preheat oven to 275 degrees 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.
2.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).
3.To serve, invert cheesecakes onto plates and peel off liners.
Top each with a dollop of whipped cream, if desired.
Per cheesecake: 196 calories; 2 grams fat (1 gram saturated fat); 10 grams protein; 34 grams carbohydrates; 1 gram fiber.
