Approximate nutritional values per serving (1 mini cheesecake):
120 Calories, 4g Fat (2g Saturated), 5mg Cholesterol, 170mg Sodium, 19g Carbohydrates, 1g Fiber (4% DV), 13g Sugars, 4g Protein, Vitamin A 6% DV, Vitamin C 0%, Calcium 10% DV, Iron 2% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.
In small microwave-safe bowl, heat butter 25 seconds or until melted.
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.
In medium microwave-safe bowl, heat chocolate chips in microwave 1 minute or until melted, stirring every 20 seconds; cool. Stir in milk.
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 ½ cup whipped topping. Evenly spoon chocolate mousse into glasses over crumb mixture; refrigerate 4 hours.
To serve, evenly top each cheesecake with remaining whipped topping; sprinkle with cocoa powder, if desired.
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.