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Photo of Mini chocolate cheesecakes with cookie crusts by WW

Mini chocolate cheesecakes with cookie crusts

7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
12
Difficulty
Moderate
Individual chocolate cheesecakes on top of chocolate cookie crusts—who can resist? These single-serving desserts are a sweet finish to any meal, and thanks to the food processor, they take just 15 minutes to prepare. Neufchatel cheese contains one-third less fat than regular cream cheese, giving these a rich texture with less fat. If you’re a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra layer of flavor. You can prepare these cheesecakes a day in advance and store them in the refrigerator so that they will be chilled when you are ready to serve them. Garnish with fresh mint or strawberry slices for a pretty finish.

Ingredients

Chocolate wafer

12 item(s), about 2 1/2 oz

Reduced fat cream cheese (neufchâtel)

8 oz, softened

2% reduced fat milk

1 cup(s)

Sugar

⅔ cup(s)

Unflavored gelatin

2 Tbsp

Unsweetened cocoa powder

3 Tbsp

Water

1 cup(s), boiling

Instructions

  1. Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. (If the wafer doesn’t fit in bottom of muffin liners, break into pieces to cover bottom.)
  2. Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube.
  3. In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved.
  4. With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.
  5. Fill each muffin liner (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours. Yields 1 per serving.

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