DirectionsStep1Preheat oven to 325 degrees F.Step2To a blender or food processor, add the cottage cheese and puree until completely smooth (it MUST be 100% smooth -- be sure to scrape down the sides and puree again until every kernel has been processed).Step3Add the eggs, powdered sugar, cocoa, flour and vanilla and process until completely smooth.Step4Pour into 12 muffin cups: I used individual silicone muffin cups and they worked marvelously. They are flexible so the cheesecakes pop out so easily. You could also use a regular muffin pan, well-grease…Step5Bake at 325 for 22 minutes, until center is just set. Let cool to room temperature before refrigerating for at least 3-4 hours. Carefully remove from muffin cups.Step6Garnish as desiredIngredientsIngredients2 cupsNonfat Cottage Cheese2 Large Eggs1 ½ cupsPowdered Sugar⅓ cupUnsweetened Cocoa Powder3 tablespoonsAll Purpose Flour1 ½ teaspoonsVanilla Extract2 cupsLight Whipped Toppingadd Garnishes (optional, fresh berries or other)NutritionalNutritional123 Calories3.4 gTotal Fat40 mgCholesterol20 gCarbohydrate103 mgSodium4.4 gProteinFrom thereciperebel.comRecipeDirectionsIngredientsNutritionalExplore furtherLight Chocolate Cheesecake Recipe - Food.comfood.comLight Chocolate Cheesecake Recipe: How to Make It - …tasteofhome.comChocolate Cheesecake Recipesallrecipes.comDeepest Darkest Chocolate Cheesecake Recipe - Food …foodnetwork.comChocolate Cheesecake with a Strawberry Topping - Food …foodnetwork.comRecommended to you based on what's popular • Feedback
PHILADELPHIA-Chocolate Cookie No-Bake Cheesec…
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