Mini Mocha Toffee Crunch Cheesecake
36 commercial prebaked miniature phyllo dough shells
1-1/2 teaspoons instant coffee granules
1 teaspoon hot water
1 teaspoon Kahlua
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)
Preheat oven to 350°. Place 1 phyllo shell into each of 36 miniature muffin cups.
Combine coffee granules, hot water, and Kahlua 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.