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Mini Mocha-Toffee Crunch Cheesecakes

Posted by Marla at american-builder.com.com 12/28/2001 10:29 am

For 36 cheesecakes
36 commercial pre-baked miniature phyllo dough shells
1 1/2 teaspoons instant coffee granules
1 teaspoon hot water
1 teaspoon Kahla (coffee-flavored liqueur)
1/2 cup granulated 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)

Look for pre-baked miniature 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 miniature muffin cups to prevent them from overbrowning.

Preheat oven to 350 degrees F.

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

Combine coffee granules, hot water, and Kahla 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 degrees F for 15 minutes or until set. Remove from pans, and cool on a wire rack.

Yield: 3 dozen (serving size: 1 mini cheesecake)

Calories 55 (38% from fat); Fat 2.3g (sat 0.8g, mono 0.9g, poly 0.6g); Protein 1.5g; Carb 6.5g; Fiber 0g; Chol 10mg; Iron 0.1mg; Sodium 47mg; Calc 10mg

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