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Mini Cappuccino Cheesecakes

This creamy indulgence has only 5 grams of fat per serving. (But after you’ve taken a bite, you’ll want to eat more than one!)

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( 13 Ratings)

13 Ratings

5 Stars 62%

4 Stars 23%

3 Stars

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1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 2 hr 48 min
Servings 12

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

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Directions

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.

EXPERT TIPS

Expert Tips

Pretty flower garnishes 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.

For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 290 mg; 290 %;
Total Carbohydrate: 20 g; 20 %
(Dietary Fiber 0g 0% ),
Protein: 9 g; 9 %

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 0%;
Calcium: 12%;
Iron: 0%;

Exchanges:

1 Starch; 1 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 3/29/2008 1:17:08 PM REPORT ABUSE MEH said:

Rating:

I made these mini cheesecakes for a luncheon and they were great. Everyone loved them. I finally found instant expresso in my grocery store so that really let the mocha flavorcome through. I will make these again.

This reply was: Helpful Inspiring

Posted 3/24/2008 12:15:11 PM REPORT ABUSE cmospin said:

Rating:

Just like the last reviewer, I used instant coffee granules instead of espresso and they came out great! I couldn't find chocolate wafers anywhere so I just used the vanilla wafers and they were just fine. My guests raved over these little cheesecakes! They even wanted the recipe! I found that it was easier to use a hand mixer rather than a wire whisk to mix the cream cheeses together. The recipe also suggests refrigerating them before attempting to remove them from the cupcake tin - this didn't work for me so I placed the whole pan in the freezer for two hours and then they came out a lot easier. I would definitely make these again! So easy and they look impressive when you serve them!

This reply was: Helpful Inspiring

Posted 8/9/2007 4:06:52 PM REPORT ABUSE Candace Gleave said:

Rating:

I made this recipe for my hubby (he loves cheesecake) it turned out so wonderful and creamy, I did however make a few changes... I subsituted Splenda for the sugar and short bread cookies for the chocolate waffers. I also added 1 TBS + 1 TSP of Rum instead of the coffee and added cinnamon and nutmeg with the rum. I served each cheesecake with caramel drizzled over it... Can you say Delicious!!! This is one of my new favorite recipes, Thanks Betty Crocker

This reply was: Helpful Inspiring