Mini Mocha-Toffee Crunch Cheesecakes

Mini Mocha-Toffee Crunch Cheesecakes Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

3 dozen (serving size: 1 mini cheesecake)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 38 %
Fat 2.3 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 1.5 g
Carbohydrate 6.5 g
Fiber 0.0 g
Cholesterol 10 mg
Iron 0.1 mg
Sodium 47 mg
Calcium 10 mg

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)

Preparation

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.

Note:

November 2001
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