Ingredients
- 3 full chocolate graham cracker sheets
- 2 teaspoons instant espresso power
- 1 teaspoon hot water
- 1 teaspoon Kahlua
- 1/2 cup sugar
- 8 tablespoons cream cheese, softened
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons toffee bits
Preparation
Step 1
Preheat oven to 325
Using a small round biscuit cutter, slightly smaller than your muffin bottoms, cut each graham cracker sheet into 2 circles.
In a small bowl, dissolve instant espresso power with the hot water and Kahlua.
In a large mixing bowl, beat cream cheese until smooth. Mix in sugar and beat until combined. Add espresso mixture, flour, vanilla and the egg - mix until combined, making sure to scrape the bottom and sides of the bowl once or twice.
Place graham cracker circles in the bottom of 6 muffin cups lightly coated with nonstick spray. Evenly divide the cheesecake batter between the muffin wells. Place about 1/2 tablespoon of the toffee bits on top of each filled cup.
Bake until the center is just set, about 15-20 minutes, rotating the pan halfway through. Remove and let cool completely on a wire rack.