Dessert: Chocolate-Coffee Cheesecake Tartlets Recipe | MyRecipes

Recipe by Marian Cooper Cairns Treat yourself to this bite-size dessert featuring coffee-flavored chocolate cheesecake in a mini phyllo shell. Easy pick-up desserts like this one are perfect for entertaining, so you may want to double the recipe. You can

Ingredients

2 tablespoons slivered almonds
1 (2.1-oz.) package frozen mini-phyllo pastry shells, thawed
2 tablespoons heavy cream, divided
1/2 teaspoon instant espresso powder
1 (3-oz.) package cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons light brown sugar
1 ounce bittersweet chocolate

Instructions

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 Tbsp. cream and 1/2 tsp. 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 Tbsp. 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 tsp. chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.

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