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Mini Cappuccino Cheesecakes
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Prep Time:
30 minutes
Total Time:
2 hours 48 minutes
Decadently creamy with just 5g of fat per serving, you won't be able to resist having more than one bite!
Ingredients:
  • 4 chocolate wafer cookies, crushed (1/4 cup)
  • 2 containers (8 ounces each) fat-free soft cream cheese
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel) , softened
  • 2/3 cup sugar
  • 1/4 cup fat-free (skim) milk
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 teaspoons vanilla
  • 3 egg whites
  • 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons instant espresso coffee (dry)
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cinnamon
  • Baking cocoa, if desired
Instructions:
  • Preheat oven to 300°F. Grease 12 medium muffin cups (2 1/2x1 1/4 inches) with cooking spray and sprinkle 1 teaspoon of chocolate wafer crumbs into each cup.
  • Whisk cream cheeses in a medium bowl until smooth. Mix in 2/3 cup sugar, milk, flour, vanilla, and egg whites until almost smooth.
  • Set aside 1 1/2 cups of the batter. Combine 2 tablespoons of sugar and coffee with the rest of the batter using a wire whisk until well blended. Spoon about 3 tablespoons of the coffee batter into each muffin cup. Top with 2 tablespoons of the reserved vanilla batter. Mix 1 tablespoon of sugar and cinnamon and sprinkle over the vanilla batter.
  • Bake for 18 minutes or until just set. Allow to cool for 30 minutes. Refrigerate for at least 2 hours but no longer than 24 hours. Run a small metal spatula around the edge of each muffin cup to remove cheesecakes, then sprinkle with cocoa.

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