chocolate-coffee cheesecake tartlets

(1 rating)
Recipe by
Judy W
somewhere in, MI

A sweet way to end your meal with these satisfying treats you can enjoy in just two bites!

(1 rating)
yield serving(s)
prep time 30 Min
cook time 15 Min

Ingredients For chocolate-coffee cheesecake tartlets

  • 2 Tbsp
    almonds, slivered
  • 1 pkg
    (2.1 oz)frozen mini-phyllo pastry shells, thawed
  • 2 Tbsp
    heavy cream, divided
  • 1/2 tsp
    instant espresso powder
  • 1 pkg
    (3 oz)cream cheese, softened
  • 3 Tbsp
    powdered sugar
  • 2 Tbsp
    light brown sugar
  • 1 oz
    bittersweet chocolate

How To Make chocolate-coffee cheesecake tartlets

  • 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. 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.
  • 3
    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.
  • 4
    Microwave 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.

Categories & Tags for CHOCOLATE-COFFEE CHEESECAKE TARTLETS:

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