The below recipe - is for SIX cups. So, you will need to DOUBLE it for 12. I did not; I made the plain ones first, then the six coffee flavor ones since my kitchen aid mixer is on the small side.
What you need:
- Muffin liners
- Graham Crackers
- Butter
- Lemon
- Cream Cheese
- Sugar (white)
- Vanilla Extract
- Instant Espresso
- Cinnamon
- Egg
Combine 1/3 c graham cracker crumbs and 1 Tbsp. sugar and 1 Tbsp. melted butter.
Press rounded measuring tablespoonful of crumb mixture onto bottom of each muffin cup. Bake 325 for
5 minutes.
Cream 8 oz. cream cheese, 1/4 cup of granulated sugar, 1.5 tsp lemon juice, 1/2 tsp lemon peel (I omitted this), and 1 tsp. vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake 25 minutes at 325. Cool before removing from pan. Chill. Leave plain or top with preserves. (I left plain) Strawberry or Raspberry would be nice.
For Coffee / Espresso Variety:
- IF you double the above recipe, split the batter and do this: in a small bowl, mix 1/2 TBSP of hot water (I put in microwave and heat), 1/8 tsp of cinnamon (or less), 1 TBSP +3/4 tsp of INSTANT coffee (or espresso). Mix it in the half batter you set aside.
- IF YOU DO NOT double the recipe, then do the same mixture in #1 and just mix in your batter and pour into the prepared cups.
- Last step - pour in muffin lined cups and bake as noted above - 325 for 25 minutes.
- Suggested topping for this variety: you can drizzle a dark chocolate syrup over the cups OR if you are interested in the Espresso Chocolate Sauce I used, send me an e-mail by using the Contact Form on my website. It is so easy - only 4 ingredients (chocolate chips, cream, espresso beans and vanilla) and I use on the Mocha Layered Cheesecake I make every Christmas. Another added touch I did on these cups -- chocolate covered espresso bean as a garnish.

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