Mini Chocolate Cheesecakes with Cookie Crusts

Weight Watchers

POINTS® Value: 3
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Moderate

  • 12 item(s) chocolate wafer(s), about 2 1/2 oz
  • 8 oz Neufchatel cheese, softened
  • 1 cup(s) 2% reduced fat milk
  • 2/3 cup(s) sugar
  • 2 envelope(s) unflavored gelatin
  • 3 Tbsp unsweetened cocoa
  • 1 cup(s) water, boiling

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. Yields 1 per serving.
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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Golden Lemon Cheese Pie

From the kitchen of: Coupon Recipe.

  • 9 inch graham cracker crumb crust or baked pastry shell
  • 8 ounce package cream cheese, softened
  • 14 ounce can Sweetened Condensed milk (NOT evaporated milk)
  • 1/3 Lemon juice from concentrate
  • 1 teaspoon vanilla extract

In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Golden Lemon Topping

  • 1/3 cup sugar
  • 2 1/2 teaspoons corn starch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 egg yolk
  • 1 tablespoon butter

In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.

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