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!
(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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