Description
Indulgent mini espresso cheesecakes bring Italian cafe charm right to dessert tables. Rich, creamy espresso-infused cheesecake nestles in delicate graham cracker crusts, promising a delightful coffee-lover’s sweet escape you won’t want to miss.
Ingredients
Scale
Base:
- 20 Oreo cookies, finely crushed
- 1/4 cup (57g) unsalted butter, melted
- 1/2 teaspoon espresso powder
Cheesecake Filling:
- 12 ounces (340g) full-fat cream cheese, very soft
- 1/2 cup (99g) granulated sugar
- 1/3 cup (76g) sour cream, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (57ml) heavy cream, room temperature
- 1 1/2 tablespoons (21ml) Kahlua or coffee liqueur (optional)
- 1 1/2 teaspoons espresso powder
Chocolate Topping:
- 6 ounces semi-sweet chocolate, finely chopped
- 1/2 cup (113ml) heavy cream
- 1/2 teaspoon espresso powder
- Espresso beans & shaved chocolate, for garnish (optional)
Instructions
- Prepare the oven to 325F (163C) and arrange paper liners in a muffin tin, lightly coating with non-stick spray.
- Crush Oreo cookies into fine crumbs using a food processor. Blend with espresso powder and melted butter until thoroughly mixed. Press the crumb mixture evenly into cupcake liners, covering bottom and sides. Bake for 5 minutes, then reduce oven temperature to 300F (149C).
- Whip cream cheese and sour cream until silky smooth. Incorporate sugar and vanilla extract, mixing until uniform. Gently fold in egg and egg yolk, avoiding excessive mixing. Delicately blend heavy cream, Kahlua, and espresso powder into the mixture.
- Pour cheesecake batter evenly across prepared crusts, filling each cup completely. Bake for 16 minutes, then keep oven door closed for an additional 10 minutes after turning off heat.
- Remove cheesecakes and allow to cool entirely on a wire rack. Refrigerate for minimum 2 hours before serving.
- Create ganache by placing chopped chocolate in a bowl. Heat heavy cream until it reaches a simmer, then pour over chocolate. Allow to rest for 1 minute, then whisk in espresso powder until achieving a glossy, smooth consistency.
- Let ganache cool for 5 minutes, then carefully drizzle over chilled cheesecakes. Optional: Garnish with espresso beans and chocolate shavings for an elegant finish.
Notes
- Choose dark Oreo cookies for a richer, more intense chocolate base that complements the espresso flavor perfectly.
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy cheesecake texture.
- Use freshly ground espresso powder for the most vibrant coffee flavor in both the crust and ganache.
- Avoid overmixing the cheesecake batter to prevent cracks and maintain a silky, delicate consistency.
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288 kcal
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg