Mini Chocolate-Mousse Cheesecakes

Prep: 20 minutes plus chilling • Serves: 12

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.

Approximate nutritional values per serving (1 mini cheesecake):
170 Calories, 9g Fat (5g Saturated), 23mg Cholesterol, 120mg Sodium,
20g Carbohydrates, 1g Fiber, 13g Sugars, 3g Protein

Chef Tip:
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.