Miniature Espresso Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Bite size espresso cheesecakes. Ingredients:
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 |
Directions:
1. 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.
2. Place thawed pastry shells on a baking sheet, and bake at 350° for 3 to 5 minutes or until crisp.
3. 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.
4. 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.
5. 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.
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