With rich chocolate notes and a smooth background coffee flavor, these mini cheesecakes are sure to satisfy. Baking individual cheesecakes in a muffin tin has several benefits: First, you have built-in portion control with very clearly defined serving sizes. There’s also a time benefit: Small cheesecakes cook and cool much quicker than a large-format version.
Active time: 20 minutes Total time: 2 hours
Chocolate Mocha Cheesecakes For One Ingredients Directions Preheat the oven to 300°F (150ºC). Line a 12-muffin pan with foil or paper liners and coat liners with cooking spray. In a food processor, pulse cookies until finely ground. With the processor running, add oil through a food chute and process until cookie crumbs are moistened, about 15 seconds. Divide mixture evenly among muffin liners, about 2 tablespoons each. Pat crumbs down into liners. Bake for 8 minutes. Remove pan from oven, but leave oven on. Meanwhile, rinse the food processor and pat dry, then add to it yogurt, sugar, cocoa, coffee, vanilla, salt and cream cheese; process until well blended, stopping to scrape down sides of bowl as needed. Add eggs; process just until blended, 15–20 seconds. Divide mixture evenly among muffin cups, about 3 tablespoons each. Bake until cheesecakes are mostly set and wiggle a little in the very center, 18–20 minutes. Cool in the pan at room temperature for 20 minutes. Remove cheesecakes from the pan and chill until fully set, about 1 hour. Store in the refrigerator for up to 1 week or freeze for up to 4 months. Serves: 12 | Serving Size: 1 cheesecake Nutrition (per serving): Calories: 185; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 46mg; Sodium: 248mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 14g; Protein: 4g Nutrition Bonus: Potassium: 12mg; Iron: 4%; Vitamin A: 6%; Vitamin C: 1%; Calcium: 7%
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