1
tablespoon plus 2 teaspoons instant espresso coffee (dry)
1
tablespoon sugar
1/8
teaspoon ground cinnamon
Baking cocoa, if desired
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Steps
1
Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
2
Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
3
Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
4
Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.
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Pretty flower garnishes are edible decorations. You can find them at specialty food stores that carry cake-decorating supplies or near the cake decorations in your supermarket. Add a mint leaf to the flower garnishes for a fresh look.
For a less-intense coffee flavor, you can use dry instant coffee instead of the instant espresso.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
290 mg
Potassium
110 mg
Total Carbohydrate
20 g
Dietary Fiber
0g
Protein
9 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
0%
0%
Exchanges:
1 Starch; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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