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Mini Chocolate Cheesecakes with Cookie Crusts

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 12 chocolate wafers, about 2 1/2 oz
  • 8 oz. Neufchatel cheese, softened
  • 1 cup 2% reduced fat milk
  • 2/3 cup sugar
  • 2 envelopes unflavored gelatin
  • 3 Tbsp. unsweetened cocoa
  • 1 cup water, boiling
make it
Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. (If the wafer doesn’t fit in bottom of muffin liners, break into pieces to cover bottom.)

Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube. In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved. With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.

Fill each muffin liner (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours.
Notes
These easy-to-make cheesecakes can be made a day in advance and stored in the refrigerator. If you’re a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra kick.
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