| 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 |
| 1. | Heat oven to 300ºF. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup. |
| 2. | Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth. |
| 3. | Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter. |
| 4. | Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa. |
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| The pretty flower garnishes shown in the photo are edible decorations. You can find them at specialty food stores that carry cake-decorating supplies or near the cake decorations in your supermarket. Add a mint leaf to the flower garnishes for a fresh look. |
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| For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso. |
Nutrition Information:
160 ( 45 ); 5 g ( 3 g); 15 mg; 290 mg; 20 g ( 0g); 9 g 18 %; 0%; 12 %; 0% 1 ; 1 ; 1