Mini Mocha Cheesecakes

makes 9

2 cups nonfat cottage cheese

2 large eggs

1 1/2 cups confectioners' sugar

1/3 cup unsweetened cocoa powder

1 tablespoon plus 1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons instant espresso powder (not instant coffee)

1 1/2 teaspoons pure vanilla extract

9 chocolate wafer cookies, such as Famous

whipped cream, for serving (optional)

Preheat oven to 275 degrees.  Line 9 cups of a standard muffing tin with paper liners.  In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla.  Puree 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.

Taylor's Notes:

I was a little leery of this one - pureed cottage cheese? - but after seeing the picture in the cookbook, I had to try it.  I knew my Cellar Dweller girls would be totally honest and, unless I'm wrong about them, they all agreed that it was a keeper of a recipe... especially at 196 calories.  Did you hear that?  196 calories for chocolate cheesecake!

I pureed my cottage cheese in my food processor and it worked great.  I must remember, however, to add a large processor to my wish list.  My mini guy does the trick, but takes a few may rounds to blend all the ingredients.  

As you can probably tell by the picture, I wasn't able to find chocolate wafer cookies, but did find wafer sugar cookies and those worked just as well - the slight crunch was a great change of texture.

Enjoy!