Mini Mocha Cheesecakes

Servings: 12
Preparation: 10 minutes
Cooking: 30 minutes

Ingredients

• 2 cups of fat-free cottage cheese
• 2 large eggs
• 1 ½ cups of icing sugar
• 1/3 cup of unsweetened Fairtrade cocoa powder
• 1 tablespoon and 1½ teaspoons of all-purpose flour
• 1½ teaspoons of Velvety and Fruity finely ground Fairtrade coffee by Van Houtte 
• 1½ teaspoons of vanilla extract
• 12 chocolate wafer cookies
• Whipped cream for garnish

Preparation

1. Preheat oven to 275° F.
2. Line 12 standard muffin cups with cupcake liners.
3. In a food processor, combine cottage cheese, eggs, icing sugar, cocoa powder, flour, ground coffee, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed.
4. Place 1 cookie at the bottom of each cups and divide mixture.
5. Bake until filling is set and cookies soften, 25 to 30 minutes.
6. Let cool to room temperature in pan on a wire rack, and then refrigerate at least 1½ hours.
7. To serve, invert cheesecakes onto plates and peel off liners.
8. Top with a dollop of whipped cream if desired.