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August 29, 2004
Mini Mocha-Toffee Crunch Cheesecakes
36 commercial prebaked miniature phyllo dough shells
1 1/2 teaspoons instant coffee granules
1 teaspoon hot water
1 teaspoon Kahlúa (coffee-flavored liqueur)
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 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.
Bake at 350° 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 0.0g; CHOL 10mg; IRON 0.1mg; SODIUM 47mg; CALC 10mg
Posted by carcharhinid at August 29, 2004 04:11 PM