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Cheesecake: 1 pt. Mini Mocha Toffee Cheesecakes

Source of Recipe

from Cooking Light magazine, November 2001


Recipe Introduction

Look for prebaked miniature phyllo dough shells in your supermarket's 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.

List of Ingredients

36 commercial prebaked miniature phyllo dough shells
1 1/2 teaspoons instant coffee granules
1 teaspoon hot water
1 teaspoon Kahlua (coffee-flavored liqueur)
1/2 cup sugar
1/2 cup (4 ounces) 1/2-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)


Recipe

1. Preheat oven to 350¼.
2. Place 1 phyllo shell into each of 36 miniature muffin cups (I placed all 36 on a baking pan).
3. 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 (I had no excess when I made this recipe). Sprinkle cheesecakes evenly with toffee bits.
4. Bake at 350¼ 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 0.8%, mono 0.9%, poly 0.6%); Protein 1.5g; Carb 6.5g; Fiber 0g; Chol 10mg; Iron 0.1mg; Sodium 4.7g; Calc 10mg.

WW 1 point per serving (1 mini cheesecake)