Mini Chocolate Mousse Cheesecakes
1. Place wafers in large zip-top plastic bag; cover bag with towel and pound with meat mallet until finely crushed. In small saucepan, cook and stir butter and honey over medium heat 30 seconds or until melted. Transfer crushed wafers to small bowl; stir in butter mixture. Gently press wafer mixture into 6 (2-ounce) mini dessert glasses.
2. In small saucepan, cook and stir chocolate chips and milk over medium heat 1 minute or until chocolate melts.
3. In food processor, purée cream cheese, sugar, cocoa powder, yogurt and vanilla extract on high 2 minutes or until smooth; add chocolate mixture and purée 1 minute or until incorporated. Transfer cream cheese mixture to large bowl; gently fold in ¼ cup whipped topping. Spoon cream cheese mixture into glasses over wafer mixture; refrigerate 1 hour.
4. Serve topped with remaining 6 tablespoons whipped topping sprinkled with cocoa powder, if desired.
- 3 g Fat
- 2 g Saturated Fat
- 8 mg Cholesterol
- 175 mg Sodium
- 20 g Carbohydrates
- 1 g Fiber
- 13 g Sugars
- 12 g Added Sugars
- 4 g Protein
Directions
1. Place wafers in large zip-top plastic bag; cover bag with towel and pound with meat mallet until finely crushed. In small saucepan, cook and stir butter and honey over medium heat 30 seconds or until melted. Transfer crushed wafers to small bowl; stir in butter mixture. Gently press wafer mixture into 6 (2-ounce) mini dessert glasses.
2. In small saucepan, cook and stir chocolate chips and milk over medium heat 1 minute or until chocolate melts.
3. In food processor, purée cream cheese, sugar, cocoa powder, yogurt and vanilla extract on high 2 minutes or until smooth; add chocolate mixture and purée 1 minute or until incorporated. Transfer cream cheese mixture to large bowl; gently fold in ¼ cup whipped topping. Spoon cream cheese mixture into glasses over wafer mixture; refrigerate 1 hour.
4. Serve topped with remaining 6 tablespoons whipped topping sprinkled with cocoa powder, if desired.
