Espresso Chocolate Cheesecake Bites

Here's a little bite-sized chocolate treat.  Goes great with coffee or tea or just whatever you happen to be drinking.

Espresso Chocolate Cheesecake Bites

1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup sugar
1 tsp. vanilla
1/3 cup cocoa powder
2 tbsp. flour
3 tsp. instant espresso
1 tsp. hot water
1/2 cup honey graham cracker crumbs
2 tbsp. butter, melted

Beat cream cheese until light and fluffy.

Add in eggs, sugar, and vanilla.  Blend until smooth (or mostly smooth) and creamy.

In a small bowl, blend together cocoa powder and flour.  Add to the cream cheese mixture a bit at a time until well blended.

Dissolve the instant espresso in the hot water and add to the batter.  Blend together.

In another bowl, pour the melted butter into the graham cracker crumbs and mix until the crumbs are moistened through.

Line mini muffin tins with mini muffin cups and press about 1 tsp. of crumb batter into the bottom of each.

Fill each cup to with the espresso-cream cheese mixture.

Bake at 375 degrees for 15 minutes or until batter is set.

Remove from oven and transfer cheesecake bites to a cooling rack.

Once the bites are at room temp, move to a lidded container and refrigerate until cooled through.

NOTES

1/3 cup graham cracker crumbs = 2-1/2 full graham crackers

Makes about 2-1/2 dozen bites.