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Mini Mocha-Toffee Crunch Cheesecakes

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  • 36 commercial pre-baked miniature phyllo dough shells*
  • 1 1/2 teaspoons instant coffee granules
  • 1 teaspoon hot water
  • 1 teaspoon Kahlua (coffee-flavored liqueur)
  • 1/2 cup granulated sugar
  • 1/2 cup (4 ounces) 1/3-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)

* Look for pre-baked miniature phyllo dough shells in your supermarket's freezer section or at Middle Eastern markets. (There are usually 15 shells in a package.)


  1. Place the phyllo shells in miniature muffin cups to prevent them from overbrowning.
  2. Heat oven to 350 degrees F.
  3. Place 1 phyllo shell into each of 36 miniature muffin cups.
  4. Combine coffee granules, hot water, and Kahlua in a small bowl.
  5. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth.
  6. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling.
  7. Sprinkle cheesecakes evenly with toffee bits.
  8. Bake at 350 degrees F for 15 minutes or until set.
  9. 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 0.8g, mono 0.9g, poly 0.6g); Protein 1.5g; Carb 6.5g; Fiber 0g; Chol 10mg; Iron 0.1mg; Sodium 47mg; Calc 10mg

Posted by Marla at Recipe Goldmine 12/28/2001 10:29 am.