Home Baking Association
Home Baking Association Home Baking Association

 

Mini Cappuccino Cheesecakes

 

Ingredients
  • 4 chocolate wafers, crushed (¼ cup)
    2 - 8 oz. nonfat processed cream cheese
    8 oz. light cream cheese (Neufchatel), softened
    2/3 cup sugar
    ¼ cup skim milk
    2 Tbsp. all-purpose flour
    2 tsp. vanilla
    3 egg whites
    2 Tbsp. sugar
    1 Tbsp. plus 2 tsp. instant espresso coffee (dry)
    1 Tbsp. sugar
  • 1/8 tsp. ground cinnamon

Mini Cappuccino Cheesecakes

Preparation Preheat oven to 300°F. Spray 12 medium muffin cups with nonstick cooking spray. Sprinkle 1 tsp. chocolate wafer crumbs on bottom of each muffin cup. Beat nonfat cream cheese and light cream cheese, until smooth. Add 2/3 cup sugar, milk, flour, vanilla, and egg whites, until almost smooth. Reserve 1½ cups batter. Beat 2 Tbsp. sugar and the espresso until blended. Spoon 3 Tbsp. espresso batter into each muffin cup. Spoon 2 Tbsp. reserved batter over espresso batter. Mix 1 Tbsp. sugar and cinnamon; sprinkle over vanilla batter. Bake 18 minutes or until set. Cool 30 minutes. Cover and refrigerate 2 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa if desired. Provided by General MillsServes 12.Approximate Nutrition Analysis (per serving): calories, 160; protein, 7 g; carbohydrates, 20 g; fat, 6 g; cholesterol, 35 mg; sodium, 320 mg.

Browse our selection of online recipes!

c