Mini Cappuccino Cheesecakes

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This cheesecake hits the spot with mid-afternoon coffee!


1. Preheat the oven to 350 degrees F. In a small bowl combine the crumbled Melba, water, and Capella and plain Stevia drops with a fork.

2. Divide the crumb mixture between two small ramekins and firmly press down and around to form a crust. Place on a cookie sheet and bake until the crumbs are just firm and lightly browned, 12 to 15 minutes. Set aside to cool.

3. Meanwhile whisk together, or use a blender, to combine the cottage cheese and Capella and Stevia drops to a smooth consistency. Divide and pour into the two cooled ramekins, add a dash of cinnamon on top and chill at least 2 hours, preferably overnight, before serving.

4. Top with sliced strawberries (optional).


2 Servings
Nutrition Facts: 

60 calories per serving
1/2 protein, 1 Melba