mini chocolate cheesecakes

Prep Time: 10 min

Cook Time: 20 min

Level of Difficulty: Easy

Chocolate, sweetened cheese, creamy topping who could resist?

PointsPlus value: 2





10 piece(s) chocolate wafer(s), crumbles (such as Honey Maid Chocolate Graham Crackers)

1 cup(s) fat-free cottage cheese

cup(s) unsweetened cocoa

cup(s) sugar

1 tsp vanilla extract

3 medium egg whites

3 tbsp cornstarch

cup(s) lite whipped topping



  1. Preheat oven to 350 F. Coat 12 muffin cups with cooking spray; divide water crumbs among cups


  1. 2. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you don not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.


  1. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely, Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yield one 3-inch cheesecake per serving.

Serves: 12

PointsPlus value: 2