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.

Ingredients

Scale

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)

Instructions

Preheat and prepare pan: Preheat the oven to 325°F. Line a cupcake pan with cupcake liners to prepare for the crust.
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.
Bake crusts: Bake the crusts for 5 minutes until slightly set. Remove from oven and allow them to cool while preparing the filling.
Lower oven temperature: Reduce the oven temperature to 300°F to prepare for baking the filling.
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.
Dissolve coffee: Stir instant coffee granules into warm water until fully dissolved.
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.
Add eggs: Add eggs one at a time, mixing on low after each addition and scraping down the bowl sides to combine thoroughly.
Fill crusts: Divide the filling mixture among the cupcake liners, filling them mostly full with the cheesecake batter.
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.
Cool in oven: Slightly crack the oven door and let the cheesecakes cool for 15-20 minutes to prevent cracking from sudden temperature changes.
Chill cheesecakes: Remove the pan from the oven and place the cheesecakes in the refrigerator to finish cooling and set completely.
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.
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.
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