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)
How to Make It
Preheat oven to 350°.
Place 1 phyllo shell into each of 36 miniature muffin cups.
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.
Bake at 350° for 15 minutes or until set. Remove from pans, and cool on a wire rack.
Nice and simple dessert nibble. My guests did not rave over them though. The flavor is very mild. The center was set, but very soft, softer than a real cheesecake. The phyllo shell provided more crunch than the crust of any cheesecake, so crunch might have overpowered the creamy filling. They did look elegant. (I used shaved chocolate)
I made desserts for a friend's wedding this summer and made these because the groom (& myself) are huge coffee-addicts. During the test run, I decided I didn't like the toffee bits on the top so for the big day I shaved a milk chocolate bar (somewhat frozen, made it easier and less messy to shave!) and put the shavings on the top instead. I also chilled them a bit before serving (NOT overnight - the shells get soggy). They were a big hit.