1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semi-sweet chocolate, melted
4 ounces coffee-flavored yogurt
Line 24 mini muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tbsp of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.
Makes 24 mini-cakes.