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© Meredith Corporation. All rights reserved. Used with permission.
Line twenty-four 1 3/4-inch muffin cups with paper bake cups; set aside. Dissolve espresso powder in 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.
For filling, in a medium, bowl beat cream cheese with a wooden spoon until smooth and creamy. Beat in 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.