Coffee and melted chocolate add their mocha deliciousness to these mini cheesecakes baked into graham cracker-lined muffin cups.
What You Need
Original recipe yields 12 servings
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. hot water
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
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Let's Make It
Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Garnish each cheesecake with a strawberry half just before serving.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.