Mini Cappuccino Cheesecakes

Mini Cappuccino Cheesecakes

Prep Time

 

Cook Time

 

Serves

 
Mini Cappuccino Cheesecakes

Try mini cappucino flavored cheesecakes to satisfy your sweets craving and wow your guests.

This recipe courtesy of http://www.recipegoldmine.com and Betty Crocker/General Mills.

Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 45 ); Total Fat 5 grams (Saturated Fat 3 grams); Cholesterol 15 milligrams; Sodium 290 milligrams; Total Carbohydrate 20 grams (Dietary Fiber 0 grams); Protein 9 grams

Percent 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.

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, softened
  • 2/3 cup sugar
  • 1/4 cup fat-free (skim) milk
  • 2 tablespoons Gold Medal all-purpose flour
  • 2 teaspoons vanilla extract
  • 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

Preparation

  • 1 Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2 x 1 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 extract 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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