facebook twitter youtube


  • 1 tablespoon Food Club unsalted butter
  • 14 chocolate wafers
  • 1-1/2 teaspoons Food Club 100% pure honey
  • 1-1/2 tablespoons bittersweet chocolate chips
  • 2 tablespoons Roche Bros. fat-free milk
  • 1 container (8 ounces) fat-free cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder plus additional for serving (optional)
  • 2 tablespoons 2% fat Greek yogurt
  • 1 teaspoon Food Club vanilla extract
  • 1-1/4 cups Food Club fat-free frozen whipped topping, thawed


  1. In small microwave-safe bowl, heat butter 25 seconds or until melted.
  2. 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.
  3. In medium microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
  4. 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.
  5. To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.

Facts. Finds. Flavors.

For a decorative effect, transfer the chocolate mousse into a large zip-top plastic bag and snip off a bottom corner with scissors. Pipe the chocolate mousse into glasses over the crumb mixture.

  • (1 mini cheesecake)
  • 120 Calories
  • 4g Fat (2g Saturated)
  • 5mg Cholesterol
  • 170mg Sodium
  • 19g Carbohydrates
  • 1g Fiber
  • 4g Protein