Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr
1 hr 30 mins
24 bites


Ingredient Checklist


Instructions Checklist
  • Line twenty-four 1 3/4-inch muffin cups with paper bake cups; set aside. Dissolve espresso powder in the boiling water; set aside.

  • For crust, in a medium nonstick skillet melt butter over medium-low heat. When butter is bubbling, add coconut. Cook and stir until coconut is toasted and golden brown. Stir in finely crushed graham crackers. Remove pan from heat.

  • Spoon 1 teaspoon of the crust mixture into each prepared muffin cup; press firmly to pack.* Place muffin cups in freezer. Keep remaining crust mixture at room temperature to use for topping.

  • Meanwhile, for filling, in a medium bowl beat cream cheese with a wooden spoon until smooth and creamy, Beat in the sugar, cinnamon, and salt until smooth and well mixed. Beat in vanilla and espresso.

  • Divide filling among crust-lined muffin cups. Top each cup with a pinch of the reserved crust mixture. With a fingertip, gently press topping into filling. Freeze about 1 hour or until firm.


Use the back of a teaspoon or a pestle to press the crust mixture firmly into the muffin cups.


See page TK for a Homemade Graham Cracker recipe.

Nutrition Facts

62 calories; fat 5g; cholesterol 12mg; saturated fat 3g; carbohydrates 4g; mono fat 1g; sugars 3g; protein 1g; vitamin a 145.8IU; sodium 30mg; potassium 26mg; calcium 10.1mg; iron 0.2mg.