Coffee Caramel Cheesecake Cups
Prep Time
20mins
Time to Table
2hr
Servings
12
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon light corn syrup
- 1 1/4 cups Daisy Cottage Cheese
- 1/3 cup skim milk
- 1/3 cup refrigerated egg product
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons instant coffee dissolved in 1 teaspoon hot water
- 1/2 cup fat free chocolate flavored syrup
- 3/4 cup fat free whipped topping
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon light corn syrup
- 1 1/4 cups Daisy Cottage Cheese
- 1/3 cup skim milk
- 1/3 cup refrigerated egg product
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons instant coffee dissolved in 1 teaspoon hot water
- 1/2 cup fat free chocolate flavored syrup
- 3/4 cup fat free whipped topping
Directions
- Heat the oven to 325 degrees. Spray a 12-cup medium muffin pan with nonstick spray. In a medium bowl, stir together the graham cracker crumbs, butter and corn syrup. Spoon a heaping tablespoon of the crumb mixture into each muffin cup.
- Pat into the pan with a flat-bottomed glass and set aside. Blend the cottage cheese, milk, sugar, flour, vanilla and coffee in a blender or food processor. Stir in the egg product and then divide the batter evenly among the muffin cups.
- Bake the cheesecakes for 32 to 37 minutes or until the filling is firm. Cool the cheesecakes at least 30 minutes.
- To remove from the pan, run a metal spatula around the edges of each cheesecake to loosen. Lift out of the pan.
- Cool completely on a wire rack. To serve, drizzle 1 teaspoon chocolate syrup on each dessert plate; place a cheesecake on the plate.
- Top the cheesecake with 1 tablespoon of whipped topping and 1 teaspoon of chocolate syrup.
- Calories:141
- Cholesterol:7
- Protein:4
- Sat Fat:2
- Sodium:176
- Sodium:179
- Sugars:9
- Total Carbohydrate:24
- Total Fat:3
