Mini Mocha-Toffee Crunch Cheesecakes

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> Mini Mocha-Toffee Crunch Cheesecakes

>

> 36 commercial prebaked miniature phyllo dough shells

> 1-1/2 tsp instant coffee granules

> 1 tsp hot water

> 1 tsp Kahlua (coffee-flavored liqueur)

> 1/2 cup sugar

> 1/2 cup (4 oz) 1/3-less-fat cream cheese

> 1/2 cup (4 oz) block-style fat-free cream cheese

> 1 tbsp all-purpose flour

> 1/4 tsp vanilla extract

> 1 large egg

> 3 tbsp toffee bits (such as Skor)

>

> Preheat oven to 350 deg F.

> Place 1 phyllo shell into each of 36 miniature muffin cups.

> Combine coffee granules, hot water, and Kahlua in a small bowl. Place coffee

>

> mixture, sugar, and the next 5 ingredients (sugar through egg) in a food

> processor; process until smooth. Spoon about 1 tablespoon cheese mixture

> into each

> shell; discard the remaining filling. Sprinkle cheesecakes evenly with

> toffee

> bits.

> Bake at 350 deg F for 15 minutes or until set. Remove from pans, and cool on

>

> a wire rack.

>

> Makes 3 dozen (serving size: 1 mini cheesecake)

> Calories 55;Fat 2g;Protein 2g;Carbs 7g;Fiber 0g;Chol 10mg;Sodium 47mg

>

> Cooking Light Nov 2001

>