Mini Cappuccino Cheesecakes

Name: Mini Cappuccino Cheesecakes
Prep time: 2 h 48 min
Cook time: 2 h 48 min
Total time: 2 h 48 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Baking cocoa, if desired; 59 milliliters chocolate wafer cookies, crushed; 454 grams containers each) fat-free soft cream cheese; 3 egg whites; 59 milliliters fat-free (skim) milk; 2 Tbsps Gold all-purpose flour; 0 teaspoons ground cinnamon; 1 Tbsp instant espresso coffee (dry); 227 grams package reduced-fat cream cheese (Neufchâtel) , softened; 158 milliliters sugar; 1 Tbsp sugar; 2 Tbsps sugar; 2 teaspoons vanilla

Mini Cappuccino Cheesecakes requires about 2 hours and 48 minutes from start to finish. This recipe serves 12. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 238 calories. A mixture of egg whites, gold flour, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 300F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.

Ingredients you will need

Chocolate Wafer Crumbs

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.

Ingredients you will need

Egg Whites

Vanilla

Cream

All Purpose Flour

Sugar

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vanilla

Coffee

Sugar

Equipment you will use

Whisk

Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.

Ingredients you will need

Cinnamon

Vanilla

Sugar

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.

Equipment you will use

Oven

Spatula