Mocha Cheese Cakes

I usually avoid nonfat dairy products but the nonfat cottage cheese works well in this recipe. It’s not New York style cheese cake, but still pretty good for being under 200 calories per serving. (196 to be exact)

Sun Oven Mini Mocha Cheese Cakes

(Adapted for the Sun Oven from Martha Stewart’s Everyday Food Light)


2 cups nonfat cottage cheese, at room temperature

2 large eggs, at room temperature

1 1/2 cups powdered sugar

1/3 cup unsweetened cocoa powder

1 tablespoon plus 1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons instant espresso powder

1 1/2 teaspoons pure vanilla extract

9 vanilla or chocolate wafer cookies*


Set Sun Oven out to preheat.  Arrange 11 silicone baking molds on an inverted Sun Oven baking rack or in a baking pan.

Put the cottage cheese, eggs, powdered sugar, cocoa powder, flour, espresso powder, and vanilla extract into the bowl of a food processor. Process until very smooth, about 4 minutes. Fill each silicone mold to just below the rim. Place a cookie on each one. Bake in the Sun Oven until the cookies soften and the cakes are set, 25 to 30 minutes. Let cool completely on the rack then refrigerate for 1 1/2 hours and up to 3 days.

*The original recipe called for chocolate wafers but I only wrote “wafers” on my shopping list and accidentally bought vanilla.

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