Mini Mocha Toffee Crunch Cheesecake
CATEGORIES
INGREDIENTS
- Servings: 3 Dozen
- 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)
DIRECTIONS
- 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.