3/4 cup light cream cheese
1/2 cup sugar
1/2 cup cottage cheese, 1% fat
2 tbsp. all-purpose flour
3 tbsp. unsweetened cocoa powder
3 tbsp. creme de menthe
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
2 chocolate-covered mints
Preheat oven to 300 degrees F. Line two mini-muffin pans with paper liners.
Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt, and egg in a blender. Cover and process until smooth.
Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours.
Pull a vegetable peeler down the sides of the mints, making tiny shavings. Top cheesecakes with shavings.
