Frozen Mini-Mocha Cheesecakes

By Addie

Enjoy multiple desserts in one with Wendy Nuis' decadent, no-bake cheesecake. Turn it into a whole new creation by using different flavored chips or mini chips, replacing the coffee with another flavor stir-in or adding in crushed toffee or peppermints. Be sure you add in only 1 tablespoon to prevent overwhelming your taste buds.

MY NOTES: These would look nice with chocolate sprinkles on top!

Ingredients

• FILLING:
• 1 egg
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 2 tablespoons baking cocoa
• 1/4 teaspoon vanilla extract
• 3 tablespoons butter, melted
• ......................................
• 2/3 cup milk chocolate chips
• 4-6 teaspoons instant coffee granules
• 2 teaspoons hot water
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• Whipped cream, optional

Preparation

Step 1

In a small bowl, combine the first five ingredients; stir in butter. Press onto the bottom of four 4-in. springform pans coated with cooking spray.

Place pans on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.

In a microwave, melt chips; stir until smooth Cool. In a small bowl, combine coffee granules and water. In a large bowl, beat the cream cheese, milk, chocolate and coffee mixture until smooth. Pour into crusts. Cover and freeze for at least 6 hours or until firm.

Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream if desired. Yield: 8 servings.