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Mini Cappuccino Cheesecakes

Mini Cappuccino Cheesecake

This creamy indulgence has only 5 grams of fat per serving. (But after you've taken a bite, you'll want to eat more than one!)


  • 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 (Neufchatel), 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


  1. Heat oven to 300 degrees F. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking spray.
  2. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
  3. Beat cream cheeses in medium bowl, using wire whisk, until smooth.
  4. Beat in 2/3 cup sugar, the milk, flour, vanilla extract and egg whites until almost smooth.
  5. Reserve 1 1/2 cups of the batter.
  6. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended.
  7. Carefully spoon about 3 tablespoons coffee batter into each muffin cup.
  8. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter.
  9. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
  10. Bake for about 18 minutes or just until set.
  11. Cool for 30 minutes.
  12. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  13. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.

Yield: 12 cheesecakes

Purchasing: The pretty flower garnishes shown in the photo are edible decorations. You can find them at specialty food stores that carry cake-decorating supplies or near the cake decorations in your supermarket. Add a mint leaf to the flower garnishes for a fresh look.

Substitution: For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso.

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

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.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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