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Chocolate-Coffee Cheesecake Tartlets

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 30 mins
Cook time 12 mins
Other time 2 hrs
Yield Makes 15 tartlets
Treat yourself to this bite-size dessert featuring coffee-flavored chocolate cheesecake in a mini phyllo shell.  Easy pick-up desserts like this one are perfect for entertaining, so you may want to double the recipe. You can make them ahead and chill them overnight.


  • 2 tablespoons slivered almonds
  • 1 (2.1-oz.) package frozen mini-phyllo pastry shells, thawed
  • 2 tablespoons heavy cream, divided
  • 1/2 teaspoon instant espresso powder
  • 1 (3-oz.) package cream cheese, softened
  • 3 tablespoons powdered sugar
  • 2 tablespoons light brown sugar
  • 1 ounce bittersweet chocolate

How to Make It

  1. Preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake at 350°, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.

  2. Place thawed pastry shells on a baking sheet, and bake at 350° for 3 to 5 minutes or until crisp.

  3. Stir together 1 Tbsp. cream and 1/2 tsp. espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.

  4. Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.

  5. Microwave chocolate and remaining 1 Tbsp. cream in a small microwave-safe ramekin or cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 tsp. chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.

Cook's Notes

If you plan to make these ahead, save the plastic tart shell packaging to store the prepared tartlets in.