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Mocha Cheesecake Phyllo Tarts

Total Time: 50 MIN Makes: 8 tarts
Prep Time: 25 MIN Cook Time: 25 MIN

We wouldn’t blame you if you snuck one of these with your morning cup of coffee. Who can resist the chocolate and coffee flavors of mocha, perfectly whipped into a light and crisp phyllo shell?

  • 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
  • 2 eggs
  • Cooking Spray
  • 20 sheets Athens® Phyllo Dough (9″ x 14″), 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 Phyllo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from Phyllo stack. Place cut circle into the muffin cup. Carefully push Phyllo 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 3501/4F oven for 20 – 25 minutes. Let cool. Garnish with 2 fresh mint leaves. Serve cool or chilled.