Description
Mini Coffee Cheesecakes are rich, creamy bite-sized desserts infused with bold coffee flavor and topped with whipped cream—perfect for coffee lovers and individual servings.
Ingredients
Units
Scale
- 1 cup chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Whipped cream, for topping (optional)
- Chocolate shavings or cocoa powder, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with 12 paper liners.
- Mix chocolate cookie crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes. Let cool.
- Dissolve instant coffee in hot water and set aside.
- In a bowl, beat cream cheese until smooth. Add 1/2 cup sugar, coffee mixture, and vanilla extract; mix until well combined.
- Add eggs one at a time, mixing gently after each addition. Stir in sour cream.
- Divide batter evenly among crusts. Bake for 18–22 minutes, until centers are set.
- Cool in pan for 15 minutes, then transfer to a wire rack. Refrigerate at least 2 hours or until fully chilled.
- Top with whipped cream and chocolate garnish before serving, if desired.
Notes
- Use high-quality instant coffee or espresso powder for best flavor.
- Ensure cream cheese is fully softened to prevent lumps.
- Cheesecakes can be made a day ahead and stored chilled.
- For gluten-free version, use gluten-free cookies for crust.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg