MOCHA CHEESECAKE PHYLLO TARTS
1 1/2 teaspoons hot water
2 1/4 teaspoons instant coffee powder
3 teaspoons coffee-flavored liqueur
1 1/2 cups (12 ounces) reduced-fat cream cheese, softened
3/4 cup sugar
1 1/2 tablespoons all-purpose flour
3/4 teaspoon vanilla extract
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 cup dark chocolate chips 16 fresh mint leaves, for garnish
In a medium bowl, combine water, instant coffee and liqueur. Then with a mixer beat cream cheese, sugar, flour, vanilla, egg, and coffee mixture. Mix on medium speed until smooth.
Lightly coat a 4” cup muffin pan with cooking spray. Layer 5 fillo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from fillo stack. Place cut circle into the muffin cup. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat 3 times to make 8 tarts.
Fill tarts with 1/4 cup of cream cheese mixture. Sprinkle cheesecakes evenly with chocolate chips. Bake in preheated 350ºF oven for 20 - 25 minutes. Let cool. Garnish with 2 fresh mint leaves. Serve cool or chilled.