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