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Servings: 8 servings

Skinny Mini No-Bake Mocha Cheesecakes

Ingredients

  • 8 reduced-fat chocolate sandwich cookies
  • 2 tablespoons coconut oil — softened or melted
  • 8 ounces low-fat cream cheese — softened
  • 1/4 cup sugar
  • 2/3 cup + 1/2 tablespoon International Delight Light Mocha Iced Coffee — divided
  • 1 container whipped topping — divided
  • Chocolate covered espresso beans — for garnish
  • 8 half-pint jars or 4 ounce glasses

Instructions

  1. Crush sandwich cookies in a food processor. Place in a small bowl. Add coconut oil and stir with a fork. If your coconut oil is hard, microwave it for 15-30 seconds so you can scoop it.
  2. Place 2 tablespoons of crust into each jar or glass. Press down to compact. (I use a shot glass for this step.)
  3. Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in International Delight and sugar. Stir in 2 cups of whipped topping. Equally divide among jars or glasses.
  4. Stir 1/2 tablespoon International Delight into the remaining whipped topping. Equally divide among jars and top with a chocolate covered espresso bean. Chill for one hour before serving. Store in refrigerator.