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Mini Mocha-Toffee Crunch Cheesecakes

Becky Luigart-Stayner; Jan Gautro
Yield 3 dozen (serving size: 1 mini cheesecake)
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)

Nutrition 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

How to Make It

  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.