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Mini Coffee Cheesecakes with Chocolate Espresso Topping Recipe

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★★★★★

4.6 from 104 reviews

These Mini Coffee Cheesecakes are a delightful treat combining a rich Oreo crust with a creamy coffee-infused filling, topped with a luscious cocoa whipped cream and a sprinkle of crushed chocolate-covered espresso beans for an extra coffee kick. Perfect for coffee lovers looking for an elegant dessert in convenient individual servings.

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

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to hold the mini cheesecakes.
  2. Make crust: In a bowl, mix the Oreo crumbs and melted butter until combined. Divide the mixture evenly among the cupcake liners (about 2 tablespoons each) and firmly press it into the bottom to form the crust layer.
  3. Bake crust: Bake the crusts for 5 minutes, then remove from the oven. Allow them to cool while preparing the filling.
  4. Reduce oven temperature: Lower the oven temperature to 300°F (149°C) to prepare for baking the filling.
  5. Prepare filling base: In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and combined, scraping down the sides of the bowl to ensure even mixing and to avoid incorporating excess air which can cause cracks during baking.
  6. Dissolve coffee: Mix the warm water and instant coffee granules until fully dissolved, creating a strong coffee mixture.
  7. Combine filling ingredients: Add the coffee mixture, sour cream, and vanilla extract to the cream cheese mixture and beat on low speed until fully incorporated.
  8. Add eggs: Beat in the eggs one at a time on low speed, scraping down the sides of the bowl after each addition to keep the batter smooth.
  9. Fill crusts: Pour or spoon the filling evenly into the crust-lined cupcake liners, filling each mostly full for a nice dome shape after baking.
  10. Bake cheesecakes: Bake the cheesecakes for 17-20 minutes. Once done, turn off the oven but leave the door closed, allowing the cheesecakes to sit in the residual heat for 10 minutes to gently finish baking.
  11. Cool cheesecakes: Crack open the oven door and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to chill and set completely.
  12. Remove from pan: After the cheesecakes have cooled and set in the fridge, carefully remove them from the cupcake liners and pan.
  13. Make whipped cream topping: Using a mixer fitted with a whisk attachment, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form, creating a chocolatey whipped cream.
  14. Decorate cheesecakes: Pipe or spoon the whipped cream topping onto each mini cheesecake and sprinkle with crushed chocolate covered espresso beans for an extra coffee flavor and texture.
  15. Refrigerate before serving: Chill the decorated mini cheesecakes in the refrigerator until ready to serve to ensure a firm texture and refreshing taste.

Notes

  • Using room temperature cream cheese and eggs helps create a smooth, creamy filling without lumps.
  • Beating the batter on low speed reduces air bubbles, helping prevent cracks in the cheesecake.
  • Allowing cheesecakes to cool gradually in the oven before refrigeration helps prevent cracking and sinking.
  • For best flavor, use good-quality instant coffee granules.
  • You can substitute Oreo crumbs with any chocolate cookie crumbs if desired.
  • To make the recipe gluten-free, substitute the Oreo cookies with certified gluten-free chocolate cookies.

Keywords: mini cheesecake, coffee cheesecake, Oreo crust, coffee dessert, individual cheesecakes, whipped cream topping, espresso beans

Find it online: https://kitchenbyclara.com/mini-coffee-cheesecakes-with-chocolate-espresso-topping-recipe/