These little cakes resemble molten chocolate cakes, but are actually cheesecakes. The dessert may seem rich, but it’s made with nonfat cottage cheese instead of cream cheese. Bake them in a muffin tin and let them set in the fridge before turning out onto plates.
2 cups nonfat cottage cheese
2 large eggs
1 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons pure vanilla extract
9 chocolate wafer cookies, such as Famous
Whipped cream (optional), for serving
Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream if desired.
Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.
Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.
Modern Day Moms is an award-winning publication centered around motherhood that is real and unfiltered. Basically, we don’t sugarcoat anything and aren’t afraid to tell you the truth. Let’s be best friends, we will make you feel more normal.