MOCHA CHEESECAKE MINIS

Mocha Cheesecake Minis image

Take a bite of these decadent Mocha Cheesecake Minis and serve them at your next holiday party. You'll love the hints of chocolate and coffee in this mocha cheesecake that is all topped with some whipped topping for a delicious dessert you don't have to share.

Provided by My Food and Family

Categories Dairy

Time 1h35m

Yield 12 servings

Number Of Ingredients 11

Ingredients

10 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 eggs
1 tsp. MAXWELL HOUSE Instant Coffee
2 tsp. water
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1-1/8 tsp. unsweetened cocoa powder, divided
1 cup thawed COOL WHIP Whipped Topping
24 chocolate-covered coffee beans

Steps:

Heat oven to 350ºF.
Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
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.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g