Becky Luigart-Stayner; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 1 phyllo shell into each of 36 miniature muffin cups.

Step 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.

Step 4

Bake at 350° for 15 minutes or until set. Remove from pans, and cool on a wire rack.

Ratings & Reviews

maridau's Review

December 30, 2013
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)

ebg0607's Review

September 30, 2009
FANTASTIC...I made these for a club meeting and all the gals asked for the recipe. Easy to make and they freeze well. Besides the toffe on top, I did some with mini chocolate chips.

alynn1204's Review

November 22, 2009
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.