Mini Mocha-Toffee Crunch Cheesecakes

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

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 38%
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.5g
  • Carbohydrate: 6.5g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.1mg
  • Sodium: 47mg
  • Calcium: 10mg

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

  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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