These Mini Espresso Cheesecakes are the perfect bite-sized indulgence—rich, creamy, and infused with just the right amount of bold espresso flavor. With a velvety cheesecake filling on a buttery cookie crust, these little delights are like a cross between your favorite coffeehouse treat and a classic dessert. Whether you’re a coffee lover or just in need of a sweet pick-me-up, trust me, these are a game-changer!
Why You’ll Love Mini Espresso Cheesecakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re serving them at a dinner party, treating yourself after a long day, or sharing with fellow coffee enthusiasts, these cheesecakes are always a hit. Here’s why:
Versatile
Perfect for any occasion—dessert tables, coffee breaks, or even as a fancy midday snack.
Budget-Friendly
Uses simple ingredients to create a luxurious, coffee-shop-worthy dessert.
Quick and Easy
Minimal prep work and no complicated techniques—just mix, pour, and bake!
Customizable
Top with whipped cream, chocolate shavings, or even a caramel drizzle for extra flair.
Crowd-Pleasing
A guaranteed favorite among coffee lovers and cheesecake fans alike. These little treats disappear fast!
Ingredients
Ingredients in Mini Espresso Cheesecakes
Here’s the magic of this recipe—it’s made with just a few simple ingredients, yet it delivers big flavor. Let’s break it down:
Graham Crackers or Chocolate Cookies: The perfect crunchy base for these cheesecakes. Chocolate cookies add a mocha twist!
Butter: Binds the crust together and adds rich flavor.
Cream Cheese: The star of the show—smooth, creamy, and tangy. Make sure it’s softened for easy mixing.
Sugar: Just enough sweetness to balance the bold espresso flavor.
Espresso or Strong Coffee: The secret ingredient that gives these cheesecakes their deep, rich coffee flavor.
Eggs: Helps set the cheesecake and gives it a creamy yet firm texture.
Vanilla Extract: Enhances the overall flavor and adds warmth.
Heavy Cream: Adds a luscious, smooth consistency.
Chocolate or Cocoa Powder: Optional, but a little chocolate takes these to the next level!
Instructions
Prepare the Crust
Start by crushing the graham crackers or chocolate cookies into fine crumbs. Mix with melted butter until combined, then press into the bottom of lined muffin tins. This forms the base of your mini cheesecakes.
Preheat Your Oven
Set your oven to 325°F (163°C). A lower temperature ensures the cheesecakes bake evenly without cracking.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the espresso, vanilla extract, and eggs, mixing just until combined. Avoid overmixing to keep the texture light and creamy.
Fill the Muffin Tins
Spoon the cheesecake mixture over the prepared crusts, filling each cup nearly to the top. Smooth the tops with the back of a spoon.
Bake to Perfection
Bake for 15–18 minutes, or until the centers are just set. The edges should be firm while the middle remains slightly jiggly.
Cool and Chill
Remove from the oven and let the cheesecakes cool at room temperature for 15 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours (overnight is even better).
Garnish and Serve
Top with whipped cream, a dusting of cocoa powder, or chocolate shavings for the ultimate finishing touch.
Nutrition Facts
Servings: 12 mini cheesecakes
Calories per serving: 200
(Note: Nutrition values are approximate.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 2 hours 30 minutes (including chilling)
How to Serve Mini Espresso Cheesecakes
These cheesecakes are delicious on their own, but you can elevate them even further with these serving ideas:
- Top with a swirl of whipped cream and a sprinkle of cocoa powder for a classic coffeehouse look.
- Drizzle with chocolate ganache or caramel sauce for an extra indulgent touch.
- Serve with a shot of espresso or a warm latte for the ultimate coffee-dessert pairing.
- Add chocolate-covered espresso beans for a crunchy, caffeinated topping.
Additional Tips
- Use room temperature ingredients for a smoother, lump-free cheesecake batter.
- Don’t overbake—the center should still have a slight jiggle when you take them out of the oven.
- For an extra coffee kick, add a teaspoon of coffee liqueur to the batter.
- Chill for at least 2 hours, but overnight chilling gives the best texture and flavor.
- Make them ahead—these store well in the fridge for up to 5 days!
FAQ’s
1. Can I use instant coffee instead of espresso?
Yes! Dissolve instant coffee granules in a small amount of hot water before adding to the batter.
2. Can I make these without a crust?
Absolutely! Skip the crust and bake them as crustless cheesecakes for a lighter option.
3. How do I know when they’re done baking?
The edges should be firm, but the center should still jiggle slightly when gently shaken.
4. Can I freeze mini cheesecakes?
Yes! Freeze them in an airtight container for up to 2 months. Thaw in the fridge before serving.
5. How do I prevent cracks in my cheesecakes?
Don’t overmix the batter, bake at a low temperature, and let them cool gradually.
6. Can I use a different type of cookie for the crust?
Of course! Try Oreos, digestive biscuits, or even Biscoff cookies for a unique twist.
7. What’s the best way to remove them from the muffin tin?
Use cupcake liners or grease the tin well. Chilling helps them firm up for easy removal.
8. Can I make these in a mini cheesecake pan?
Yes! Just make sure to adjust the baking time slightly as they may bake faster.
9. Can I add chocolate chips to the batter?
Absolutely! Mini chocolate chips make a delicious addition.
10. Do I need a water bath for these?
Nope! Since they’re small, they bake evenly without the need for a water bath.
Conclusion
Mini Espresso Cheesecakes are the perfect little treats for coffee lovers and dessert fans alike. Rich, creamy, and infused with bold espresso flavor, they’re an irresistible way to satisfy your sweet tooth. Whether you’re making them for a special occasion or just because, these cheesecakes are guaranteed to impress. So go ahead, grab your espresso, and let’s get baking!
Print
Mini Espresso Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Espresso Cheesecakes are rich, creamy, and infused with bold espresso flavor. These individual-sized cheesecakes have a buttery chocolate cookie crust and a smooth coffee-infused filling, making them a perfect dessert for coffee lovers.
Ingredients
**For the Crust:**
– 1 cup chocolate cookie crumbs (such as Oreo, without filling)
– 2 tbsp unsalted butter, melted
– 1 tbsp granulated sugar
**For the Cheesecake Filling:**
– 8 oz cream cheese, softened
– 1/3 cup granulated sugar
– 1 large egg
– 2 tbsp sour cream
– 1 tbsp espresso powder (or instant coffee)
– 1 tsp vanilla extract
**For the Topping (Optional):**
– Whipped cream
– Cocoa powder for dusting
– Chocolate shavings
Instructions
1. Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until well combined.
3. Divide the mixture evenly into the cupcake liners and press down firmly to form a crust. Bake for 5 minutes, then set aside to cool.
4. In a mixing bowl, beat the cream cheese and sugar until smooth.
5. Add the egg, sour cream, espresso powder, and vanilla extract. Mix until fully combined.
6. Pour the cheesecake batter over the cooled crusts, filling each cup about ¾ full.
7. Bake for 15-18 minutes, or until the center is set but slightly jiggly.
8. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 2 hours before serving.
9. Garnish with whipped cream, cocoa powder, or chocolate shavings if desired. Enjoy!
Notes
– For a stronger coffee flavor, increase the espresso powder to 1.5 tbsp.
– Store in an airtight container in the fridge for up to 5 days.
– Use a water bath while baking for an ultra-creamy texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg