chocolate-coffee cheesecake tartlets

★★★★★ 1 Review
zoobie avatar
By Judy W
from somewhere in, MI

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

★★★★★ 1 Review
serves Makes 15 tartlets
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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