Miniature Espresso Cheesecakes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 15
• 2 tablespoons slivered almonds
• 1 (2 1/8 ounce) package frozen miniature phyllo tart shells, thawed
• 2 tablespoons heavy cream, divided
• 1/2 teaspoon instant espresso powder
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons powdered sugar
• 2 tablespoons light brown sugar
• 1 ounce bittersweet chocolate

Recipe

• 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.
• 3 stir together 1 tablespoons cream and 1/2 teaspoons espresso powder in a small microwave-safe ramekin or cup. microwave at high 10 seconds; stir until espresso is dissolved.
• 4 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.
• 5 microwave chocolate and remaining 1 tablespoons cream in a small microwave-safe ramekin or cup at high 20 seconds, stirring after 10 seconds and at end until smooth. spoon 1/4 teaspoons chocolate mixture over each tart. top immediately with almonds. cover and chill 2 hours or up to 24 hours.