Mini Mocha-Toffee Crunch Cheesecakes

Mini Mocha-Toffee Crunch Cheesecakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large egg
  • 1 teaspoon hot water
  • ½ cup (4 ounces) 1/3-less-fat cream cheese
  • 36 commercial prebaked miniature phyllo dough shells
  • 1 tablespoon all-purpose flour
  • 3 tablespoons toffee bits (such as Skor)
  • ½ cup sugar
  • + 15 more ingredients
    • 1 large egg
    • 1 teaspoon Kahlúa (coffee-flavored liqueur)
    • 1 tablespoon all-purpose flour
    • 1 ½ teaspoons instant coffee granules
    • ¼ teaspoon vanilla extract
    • 1 teaspoon Kahlúa (coffee-flavored liqueur)
    • ¼ teaspoon vanilla extract
    • ½ cup (4 ounces) 1/3-less-fat cream cheese
    • 3 tablespoons toffee bits (such as Skor)
    • 36 commercial prebaked miniature phyllo dough shells
    • ½ cup (4 ounces) block-style fat-free cream cheese
    • ½ cup sugar
    • 1 teaspoon hot water
    • ½ cup (4 ounces) block-style fat-free cream cheese
    • 1 ½ teaspoons instant coffee granules

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 ...

View full recipe at My Recipes

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