Mini Coffee Cheesecakes Recipe

Introduction

These Mini Coffee Cheesecakes are a delightful treat perfect for coffee lovers and dessert enthusiasts alike. With a rich coffee-flavored filling and a crisp Oreo crust, they’re bite-sized indulgences that are sure to impress at any gathering.

Ingredients

• 1 1/2 cups (201g) Oreo crumbs
• 2 tbsp (41g) butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all purpose flour
• 2 tbsp instant coffee granules
• 1 tbsp warm water
• 1/2 cup (115g) sour cream, room temperature
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 3/4 cup (180ml) heavy whipping cream, cold
• 3 tbsp (22g) powdered sugar
• 3 tbsp (14g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Chocolate covered espresso beans, crushed (optional)

Instructions

1. Step 1: Preheat the oven to 325°F. Line a cupcake pan with cupcake liners.
2. Step 2: Mix the Oreo crumbs with melted butter. Divide this mixture evenly among the cupcake liners (about 2 tablespoons per cup) and press firmly into the bottoms to form the crust.
3. Step 3: Bake the crusts for 5 minutes, then remove from oven and let cool while preparing the filling.
4. Step 4: Reduce the oven temperature to 300°F. In a large bowl, beat the cream cheese, sugar, and flour on low speed until combined, scraping down the sides as needed to ensure even mixing.
5. Step 5: Dissolve the instant coffee granules in warm water, then add this mixture to the cream cheese batter along with the sour cream and vanilla extract. Beat on low speed until well combined.
6. Step 6: Add the eggs one at a time, beating slowly after each addition and scraping down the bowl to blend evenly.
7. Step 7: Spoon the filling into the cupcake liners, filling them mostly full.
8. Step 8: Bake the cheesecakes for 17 to 20 minutes. Once done, turn off the oven and leave the door closed for an additional 10 minutes to set.
9. Step 9: Crack the oven door open and allow cheesecakes to cool for 15 to 20 minutes. Then refrigerate to chill completely.
10. Step 10: Once cooled, carefully remove the cheesecakes from the pan.
11. Step 11: To prepare the whipped cream topping, combine cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl. Whip on high speed until stiff peaks form.
12. Step 12: Pipe or spoon the whipped cream atop each mini cheesecake and sprinkle with crushed chocolate covered espresso beans if desired.
13. Step 13: Refrigerate the cheesecakes until ready to serve.

Tips & Variations

• Use fresh, room temperature cream cheese and eggs to create a smooth, crack-free filling.
• For a stronger coffee flavor, increase the instant coffee granules by 1 teaspoon.
• Swap Oreo crumbs with graham cracker crumbs for a different crust taste.
• Garnish with a dusting of cocoa powder or shaved chocolate instead of espresso beans for variety.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream topping chilled until serving to maintain its texture. If desired, let cheesecakes sit at room temperature for 10 minutes before serving for softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve. Just add the whipped cream topping fresh before serving for best results.

Can I freeze mini coffee cheesecakes?

You can freeze the cheesecakes without the whipped cream topping for up to 1 month. Thaw overnight in the fridge and add whipped cream just before serving.

Mini Coffee Cheesecakes Recipe

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★★★★★

4.8 from 60 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 12 mini cheesecakes 1x

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Description

These Mini Coffee Cheesecakes are rich, creamy, and perfectly portioned delights combining a crunchy Oreo crust with a smooth coffee-flavored filling. Topped with cocoa-infused whipped cream and crunchy chocolate-covered espresso beans, they offer an indulgent treat perfect for coffee lovers and dessert enthusiasts alike.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (201g) Oreo crumbs
• 2 tbsp (41g) butter, melted

Filling

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 2 tbsp (16g) all purpose flour
• 2 tbsp instant coffee granules
• 1 tbsp warm water
• 1/2 cup (115g) sour cream, room temperature
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Whipped Cream Topping

• 3/4 cup (180ml) heavy whipping cream, cold
• 3 tbsp (22g) powdered sugar
• 3 tbsp (14g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Chocolate covered espresso beans, crushed (for garnish)

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Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F. Line a cupcake pan with cupcake liners to prepare for the crust.
2. Make crust: Combine Oreo crumbs and melted butter in a bowl. Divide this mixture evenly among the cupcake liners (about 2 tablespoons per liner), pressing firmly to form a crust layer on the bottom.
3. Bake crusts: Bake the crusts for 5 minutes until slightly set. Remove from oven and allow them to cool while preparing the filling.
4. Lower oven temperature: Reduce the oven temperature to 300°F to prepare for baking the filling.
5. Mix cream cheese base: In a large bowl, use a mixer on low speed to blend the room temperature cream cheese, sugar, and flour until smooth and combined. Scrape down the sides of the bowl as needed to ensure an even mixture.
6. Dissolve coffee: Stir instant coffee granules into warm water until fully dissolved.
7. Add coffee and sour cream: Into the cream cheese mixture, add the dissolved coffee mixture, sour cream, and vanilla extract. Beat on low speed until well incorporated.
8. Add eggs: Add eggs one at a time, mixing on low after each addition and scraping down the bowl sides to combine thoroughly.
9. Fill crusts: Divide the filling mixture among the cupcake liners, filling them mostly full with the cheesecake batter.
10. Bake cheesecakes: Bake the mini cheesecakes for 17-20 minutes, then turn off the oven but leave the door closed to allow them to rest for 10 minutes for optimal texture.
11. Cool in oven: Slightly crack the oven door and let the cheesecakes cool for 15-20 minutes to prevent cracking from sudden temperature changes.
12. Chill cheesecakes: Remove the pan from the oven and place the cheesecakes in the refrigerator to finish cooling and set completely.
13. Prepare whipped cream: Using a mixer fitted with a whisk attachment, whip the cold heavy whipping cream with powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
14. Decorate cheesecakes: Pipe or spoon the cocoa whipped cream onto the cooled cheesecakes and sprinkle with crushed chocolate-covered espresso beans for a crunchy, flavorful garnish.
15. Refrigerate until serving: Store the finished mini cheesecakes in the refrigerator until ready to serve, ensuring they remain chilled and fresh.

Notes

• Using room temperature ingredients helps create a smooth and creamy cheesecake filling.
• Press the crust firmly to prevent it from crumbling when serving.
• Low-speed mixing helps reduce air bubbles, minimizing cracks on the cheesecake surface.
• Allowing the cheesecakes to cool slowly in the oven prevents sudden temperature changes that can cause cracking.
• Chilling the cheesecakes thoroughly overnight yields the best texture and flavor.
• The cocoa whipped cream topping adds a delightful coffee-chocolate flavor complementing the cheesecake.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini coffee cheesecakes, coffee cheesecake, Oreo crust cheesecake, individual cheesecakes, coffee desserts