Description
Coffee lovers will adore this mini coffee cheesecake, a delightful dessert combining rich espresso notes with creamy cheesecake texture. Sophisticated palates will appreciate its elegant balance of flavors and smooth, indulgent finish.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsps unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon instant coffee powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (whipped)
- 2 tablespoons chocolate shavings
- 1 tablespoon powdered sugar (for topping)
Instructions
- Preheat the oven to 325°F and prepare a muffin tin with liners, ensuring even spacing for uniform mini cheesecakes.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, creating a cohesive and slightly moistened crust mixture.
- Press the crumb mixture firmly into the bottom of each muffin liner, compacting it evenly to form a solid base.
- Briefly bake the crust for 5 minutes to set, then remove and allow to cool completely at room temperature.
- In a separate mixing bowl, thoroughly beat cream cheese and sugar until achieving a smooth, lump-free consistency.
- Incorporate the egg, coffee, and vanilla extract into the cream cheese mixture, blending until fully integrated and uniform in color.
- Carefully spoon the coffee-infused cheesecake filling into each prepared crust, filling approximately 3/4 of each liner’s volume.
- Bake for 18-20 minutes, monitoring until the centers appear set and the edges show slight firmness.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature.
- Refrigerate for a minimum of 2 hours to ensure proper setting and enhanced flavor development.
- Before serving, garnish with a delicate dollop of whipped cream and dust lightly with cocoa powder or sprinkle chocolate shavings on top.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Use instant espresso powder for a more intense coffee flavor that elevates the cheesecake’s richness without adding extra liquid.
- Prevent cracking by avoiding overmixing the cheesecake batter and baking in a water bath for more even, gentle heat distribution.
- Experiment with flavor variations by adding a splash of kahlua or replacing vanilla with almond extract for a unique twist on the classic recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 284
- Sugar: 13.0 g
- Sodium: 194 mg
- Fat: 21.6 g
- Saturated Fat: 12.7 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 19.3 g
- Fiber: 0.3 g
- Protein: 4.1 g
- Cholesterol: 74 mg