Description
Indulgent Mini Espresso Cheesecakes blend rich coffee notes with creamy cheesecake perfection. Coffee enthusiasts and dessert lovers will discover a heavenly treat that merges intense espresso flavors with silky smooth texture.
Ingredients
Scale
Main Ingredients:
Crust:
- 20 Oreo cookies, finely crushed
- ¼ cup (57g/4 tablespoons) unsalted butter, melted
- ½ teaspoon espresso powder
Cheesecake Filling:
- 12 ounces (340g) full-fat cream cheese, very soft
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup (99g) granulated sugar
- ¼ cup (57ml/4 tablespoons) heavy cream, room temperature
- ⅓ cup (76g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons espresso powder
- 1 ½ tablespoons (21ml) Kahlua or coffee liqueur (optional)
Topping:
- 6 ounces semi-sweet chocolate, finely chopped
- ½ cup (113ml/8 tablespoons) heavy cream
- ½ teaspoon espresso powder
- Espresso beans (optional)
- Shaved chocolate (optional)
Instructions
- Prepare the muffin tin by lining with paper cups and lightly coating with non-stick spray, ensuring easy removal of delicate cheesecakes.
- Create the crust by pulverizing Oreo cookies into fine crumbs, incorporating espresso powder and melted butter to form a compact base.
- Press the cookie mixture firmly into the bottom and slightly up the sides of each liner, creating a uniform foundation.
- Briefly bake the crust for 5 minutes, then reduce oven temperature to 300°F, allowing the base to set while preparing the filling.
- Whip cream cheese and sour cream until silky smooth, ensuring no lumps remain in the mixture.
- Gradually incorporate sugar and vanilla, blending until the mixture becomes light and creamy.
- Gently fold in whole egg and egg yolk, mixing just until combined to maintain a delicate texture.
- Introduce heavy cream, Kahlua, and espresso powder, stirring delicately to distribute flavors evenly.
- Fill each liner to the brim with the cheesecake batter, creating uniform mini desserts.
- Bake for 16 minutes, then allow residual heat to continue cooking by keeping the oven door closed for an additional 10 minutes.
- Transfer cheesecakes to a cooling rack, allowing them to reach room temperature completely.
- Chill in the refrigerator for at least 2 hours to set and develop optimal flavor and texture.
- Prepare ganache by heating cream until it reaches a gentle simmer, then pouring over chopped chocolate.
- Whisk the chocolate mixture until smooth, incorporating espresso powder for an intense coffee undertone.
- Allow ganache to cool slightly, then artfully drizzle over chilled cheesecakes.
- Embellish with whole espresso beans and delicate chocolate shavings for an elegant finishing touch.
- Serve chilled, revealing these luxurious mini desserts that combine rich coffee and creamy cheesecake flavors.
Notes
- Soften cream cheese at room temperature for at least an hour to ensure a smooth, lump-free filling that blends perfectly.
- Crush Oreo cookies finely to create a uniform, compact crust that holds together beautifully when baked.
- Avoid overmixing the cheesecake batter to prevent air bubbles and maintain a silky, dense texture.
- Use a water bath method if you want to prevent surface cr
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg