Mocha Mini Cheesecakes made with part Greek yogurt, less sugar and a delicious chocolate coffee flavor. These are the perfect individual cheesecake dessert! Gluten-free friendly.
Make sure cream cheese, yogurt and eggs have all been set out at room temperature prior to making the filling.
*You can also use gluten-free chocolate graham crackers, or a chocolate grain-free cookie. You’ll also need to use 2 tablespoons melted butter to mix. Make sure once the cookies have been processed you have about 3/4- 1 cup crumbs – each muffin tin cavity gets about 1 tablespoon crumbs pressed into bottom.
**You can also use 2 whole large eggs. You can probably get away with 1 large egg as well, though I did not test that way.
I used this whipped mascarpone frosting (cut in half and no added sugar).
Total time includes chill time.
Nutrition info approximate, calculated with reduced fat cream cheese. Does not include ganache or whipped topping.
Keywords: mocha cheesecake, individual cheesecake recipe, how to bake mini cheesecakes