Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}

Coffee.  Toffee.  Crunch.  Yum.

My Mom's and my favorite way to do dessert for a party is a collection of "little bites."  You know, tasty bars cut into small squares, hand-dipped truffles, mini tarts ... things like that.  These mini Mocha-Toffee Crunch Cheesecakes certainly fit the bill!  Serve the collection on a tiered stand or two, and you have a fabulous-looking and delicious display.  Another plus ... finger-food dessert!  No need for guests to worry about cutting pieces or juggling forks while trying to hold their beverage glass and plate at the same time.

Now, before we get into looking at how to make these tasty treats, here's a funny little story about this recipe.  Last summer I published a family cookbook and gave it to all the women in our family as a Christmas gift.  When preparing my own recipes for the book, I couldn't find this recipe anywhere.  I was going crazy searching for it.  Thankfully, I had shared it with my Mom so finally just got it from her.  Here's what I now think happened to this recipe ... One day I had several of my recipe folders (I'm a bit obsessed with collecting recipes!) in the backseat of Mark's car.  While driving down the interstate, he opened his sunroof.  Well ... he says recipes started flying everywhere, with several flying right out the sunroof!  I'm guessing this is one that took the flying leap.

Now on to the cheesecakes...
Combine some Kahlua (ohhhh, I love a recipe that starts out that way!), instant coffee granules, and a tiny bit of water.

I love Kahlua

Mix that up with your usual cheesecake suspects ... cream cheese, sugar, and an egg and such.

Mocha cheesecake batter

Spoon the cheesecake batter into mini phyllo shells, sprinkle toffee bits on top, and pop them in the oven for a few minutes.  That's it!  You now have a tasty "little bite" for easy entertaining.

Filling the shells.  They're so cute.

Oh, and here's a handy-dandy storage tip.  Save the boxes and little trays from your miniature phyllo shell packages.  After the cheesecakes cool, place them back in the trays and slide the trays back into the boxes.  You can then stack the boxes in the refrigerator for safe and space-saving storage until party time.  Enjoy!

Easy storage

Mini Mocha-Toffee Crunch Cheesecakes
Source:  Adapted from Cooking Light magazine
(Printable recipe)
Ingredients
3 packages miniature phyllo shells
1 tsp. Kahlua
1 tsp. hot water
1 1/2 tsp. instant coffee granules
1 (8 oz.) package cream cheese
1/2 c. sugar
1 egg
1/4 tsp. vanilla
1 T. flour
3 T. crushed toffee bits


Directions
1.  Place phyllo shells into mini muffin pan cups.

2.  Combine coffee granules, water, and Kahlua in a small bowl; stir to dissolve coffee granules.  Place coffee mixture and all remaining ingredients (EXCEPT toffee bits) in the bowl of an electric mixer or food processor.  Process until smooth.

3.  Fill each phyllo shell with cream cheese mixture; sprinkle tops with toffee bits.

4.  Bake at 350 for 15 minutes or until set.  Remove from pan and cool.

Enjoy!

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}