Miniature Espresso Cheesecakes – a delicious recipe with almonds, heavy cream, espresso powder, cream cheese, powdered sugar, light brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Place almonds in a single layer in a shallow pan. Bake at 350u00b0, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
2
Place thawed pastry shells on a baking sheet, and bake at 350u00b0 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.
266
kcal
Calories
17
g
Fat
26
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Miniature Espresso Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
