Mini Mocha Cheesecakes
This recipe serves 35. One portion of this dish contains roughly 2g of protein, 8g of fat, and From preparation to the plate, this recipe takes around 1 hour and 35 minutes. A mixture of butter, baker's semi-sweet chocolate, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups.
Beat cream cheese and sugar with mixer until blended.
Add eggs; beat just until blended. Dissolve coffee in water.
Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
Bake 23 to 25 min. or until centers are almost set. Cool completely.
Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes.
Garnish with remaining cocoa powder and coffee beans.