Mini Chocolate-Mousse Cheesecakes

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Calories

120 kcal

Directions

In small microwave-safe bowl, heat butter 25 seconds or until melted.
In food processor with knife blade attached, process wafers until finely ground; add honey and butter and pulse until incorporated. Evenly spoon wafer crumb mixture into each of 12 (2-ounce) mini dessert glasses or ramekins; gently press crumbs into bottom of glasses.
In medium microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
In food processor with knife blade attached, process cream cheese, powdered sugar, cocoa powder, yogurt and vanilla extract until smooth. Add chocolate-milk mixture; process until combined. Transfer cream cheese mixture to large bowl; with rubber spatula, gently fold in 1/2 cup whipped topping. Evenly spoon chocolate mousse into glasses over crumb mixture; refrigerate 4 hours.
To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.