Mocha-Almond Cheesecake Cloud "Shooters"

Mocha-Almond Cheesecake Cloud "Shooters"
24 servings, 1 "shooter" each


Ingredients Weights Measures
graham cracker crumbs 2 oz. 1/2 cup
egg whites 4 each 1/2 cup
sugar, divided 8 oz. 1 cup + 2 Tbsp.
PHILADELPHIA Neufchatel Cheese, softened 1 lb. -
plain nonfat yogurt 8 oz. 1 cup
instant coffee - 2 tsp.
almond extract - 1/2 tsp.
BAKER'S Semi-Sweet Chocolate, melted 4 oz. -
sliced almonds, toasted 1 oz. 1/4 cup


PLACE 1 tsp. graham crumbs in each of 24 (2-oz) shooter-style glasses or ramekins (or in each of 12 shooter-style glasses for trial recipe).

BEAT egg whites in small bowl with mixer fitted with whip attachment on high speed until soft peaks form. Gradually beat in 6 Tbsp. sugar (or 3 Tbsp. for trial recipe) until whites are shiny and stiff peaks form. Set aside.

BEAT Neufchatel and remaining 3/4 cup sugar (or remaining 6 Tbsp. sugar for trial recipe) in mixer fitted with paddle attachment until blended. Gradually beat in combined yogurt, coffee and extract. Blend in melted chocolate. Fold in 1/3 of the egg white mixture just until blended, then fold in remaining egg white mixture. (Do not overmix.)

SPOON into pastry bag fitted with plain tip. Use to portion 3 Tbsp. Neufchatel mixture over crumbs in each glass. Refrigerate 1 hour.

GARNISH each shooter with 1/4 tsp. nuts just before serving.

Kraft Kitchens Tips

Make Ahead
Neufchatel mixture can be piped into glasses, covered and refrigerated for up to 24 hours before serving.
Instant coffee products vary in strength and flavor. Increase or decrease the amount used here according to personal taste.
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Nutritional Information

Nutrition Information

Total fat
 6 g
Saturated fat
 3.5 g
 10 mg
 110 mg
 13 g
Dietary fiber
 1 g
 10 g
 3 g
Vitamin A
 4 %DV
Vitamin C
 0 %DV
 4 %DV
 0 %DV