Chocolate-Coffee Cheesecake Tartlets

Chocolate-Coffee Cheesecake Tartlets
42 min.
30
36kcal

Suggestions


Indulge in the exquisite combination of rich chocolate and invigorating coffee with these delightful Chocolate-Coffee Cheesecake Tartlets. Perfectly portioned for parties, these bite-sized treats are not only a visual delight but also a thrilling burst of flavor. Each tartlet is a tiny masterpiece, featuring a creamy blend of smooth cream cheese and espresso that evokes a luxurious cheesecake texture, all nestled in crispy phyllo pastry shells.

What sets these tartlets apart is the delightful contrast between the rich chocolate topping and the nutty crunch of slivered almonds, creating an irresistible treat for any occasion. Whether you’re entertaining guests or looking to satisfy your sweet tooth, these tartlets are versatile enough to serve as a sophisticated appetizer, a sweet snack, or a charming addition to an antipasti platter.

With just 36 calories per serving, you can enjoy these luscious desserts without the guilt. The combination of bittersweet chocolate and coffee brings an inviting depth of flavor that will surely impress your friends and family. Plus, they’re incredibly easy to make, requiring only 42 minutes from start to finish. So, gather your ingredients and get ready to elevate your dessert game with these delectable Chocolate-Coffee Cheesecake Tartlets!

Ingredients

  • ounce bittersweet chocolate 
  • oz cream cheese softened
  • tablespoons heavy cream divided
  • 0.5 teaspoon espresso powder instant
  • tablespoons brown sugar light
  • 2.1 oz mini-phyllo pastry shells frozen thawed
  • tablespoons powdered sugar 
  • tablespoons slivered almonds 

Equipment

  • frying pan
  • baking sheet
  • oven
  • ramekin
  • hand mixer
  • microwave

Directions

  1. Preheat oven to 35
  2. Place almonds in a single layer in a shallow pan.
  3. Bake at 350, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
  4. Place thawed pastry shells on a baking sheet, and bake at 350 for 3 to 5 minutes or until crisp.
  5. Stir together 1 Tbsp. cream and 1/2 tsp. espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.
  6. 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.
  7. Microwave chocolate and remaining 1 Tbsp. 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 tsp. chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.

Nutrition Facts

Calories36kcal
Protein7.25%
Fat55.25%
Carbs37.5%

Properties

Glycemic Index
1.23
Glycemic Load
0.05
Inflammation Score
-1
Nutrition Score
0.54260869753426%

Flavonoids

Cyanidin
0.02mg
Catechin
0.01mg
Epigallocatechin
0.02mg
Isorhamnetin
0.02mg

Nutrients percent of daily need

Calories:35.75kcal
1.79%
Fat:2.31g
3.55%
Saturated Fat:1.04g
6.48%
Carbohydrates:3.52g
1.17%
Net Carbohydrates:3.36g
1.22%
Sugar:2.07g
2.3%
Cholesterol:4.05mg
1.35%
Sodium:13.65mg
0.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.68g
1.36%
Manganese:0.03mg
1.45%
Vitamin E:0.21mg
1.4%
Vitamin A:53.25IU
1.07%
Source:My Recipes