Miniature Espresso Cheesecakes Recipes

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MINIATURE ESPRESSO CHEESECAKES



Miniature Espresso Cheesecakes image

Make and share this Miniature Espresso Cheesecakes recipe from Food.com.

Provided by MizEmerilLagasse

Categories     Cheesecake

Time 20m

Yield 15 serving(s)

Number Of Ingredients 8

2 tablespoons slivered almonds
1 (2 1/8 ounce) package frozen miniature phyllo tart shells, thawed
2 tablespoons heavy cream, divided
1/2 teaspoon instant espresso powder
1 (3 ounce) package cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons light brown sugar
1 ounce bittersweet chocolate

Steps:

  • Preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake at 350°, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
  • Place thawed pastry shells on a baking sheet, and bake at 350° for 3 to 5 minutes or until crisp.
  • Stir together 1 tablespoons cream and 1/2 teaspoons espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.
  • Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.
  • Microwave chocolate and remaining 1 tablespoons cream in a small microwave-safe ramekin or cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 teaspoons chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.

Nutrition Facts : Calories 44.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 9, Sodium 19.6, Carbohydrate 3.9, Fiber 0.1, Sugar 3.6, Protein 0.6

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