chocolate-coffee cheesecake tartlets
(1 rating)
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A sweet way to end your meal with these satisfying treats you can enjoy in just two bites!
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For chocolate-coffee cheesecake tartlets
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2 Tbspalmonds, slivered
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1 pkg(2.1 oz)frozen mini-phyllo pastry shells, thawed
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2 Tbspheavy cream, divided
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1/2 tspinstant espresso powder
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1 pkg(3 oz)cream cheese, softened
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3 Tbsppowdered sugar
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2 Tbsplight brown sugar
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1 ozbittersweet chocolate
How To Make chocolate-coffee cheesecake tartlets
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1Preheat 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.
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2Place 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 on HIGH 10 seconds, stir until espresso is dissolved.
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3Beat 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.
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4Microwave chocolate and remaining 1 tbsp. cream in a small microwave-safe ramekin or cup ON 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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