Mini Mocha-Toffee Crunch Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Look for prebaked minature phyllo dough shells in your supermarket's freezer section or at Middle Eastern markets. (There are usually 15 shells in a package.) Place the shells in minature muffin cups to prevent them from overbrowning. Ingredients:
36 commercial prebaked miniature phyllo dough shells |
1 1/2 teaspoons instant coffee granules |
1 teaspoon hot water |
1 teaspoon kahlúa (coffee-flavored liqueur) |
1/2 cup sugar |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
1/2 cup (4 ounces) block-style fat-free cream cheese |
1 tablespoon all-purpose flour |
1/4 teaspoon vanilla extract |
1 large egg |
3 tablespoons toffee bits (such as skor) |
Directions:
1. Preheat oven to 350°.
2. Place 1 phyllo shell into each of 36 miniature muffin cups.
3. Combine coffee granules, hot water, and Kahlúa in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits.
4. Bake at 350° for 15 minutes or until set. Remove from pans, and cool on a wire rack.
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