Description
These Mini Espresso Cheesecakes are a delightful treat combining a buttery graham cracker crust with a smooth and creamy espresso-infused cheesecake filling. Perfectly portioned into bite-sized servings, they offer a rich coffee flavor balanced by a hint of vanilla and a luscious chocolate drizzle. Ideal for dessert lovers looking for an elegant yet easy-to-make indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strong brewed coffee (cooled)
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Topping
- 1/4 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil or butter (to melt with chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prepare for baking the mini cheesecakes.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir thoroughly until the crumbs are fully coated with the butter to create a uniform mixture.
- Form the Crust: Evenly divide the crumb mixture between the muffin cups, pressing down firmly with a spoon or your fingers to form a compact crust. Bake in the preheated oven for 5-7 minutes to set the crust, then remove and allow to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract and the cooled espresso to infuse the cheesecake with rich coffee flavor.
- Mix in Sour Cream and Flour: Add the sour cream and all-purpose flour, mixing thoroughly until all ingredients are well incorporated to create a smooth batter.
- Fill the Crusts: Spoon the cheesecake batter evenly over the cooled crusts in each muffin cup, filling them almost to the top to maximize the cheesecake portion.
- Bake the Cheesecakes: Return the filled muffin tins to the oven and bake for 18-22 minutes, or until the cheesecakes are set but still slightly jiggly in the center, indicating perfect doneness.
- Cool and Chill: Allow cheesecakes to cool to room temperature before refrigerating for at least 4 hours or overnight, which helps set the texture firmly and enhances flavor development.
- Prepare Chocolate Drizzle: In a small microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil or butter in 20-second intervals, stirring between each until the mixture is smooth and fully melted.
- Serve: Remove the chilled mini cheesecakes from the muffin tin and peel off the paper liners. Drizzle the melted chocolate over the cheesecakes just before serving for an elegant finishing touch.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps in the batter.
- Use strong brewed espresso or concentrated coffee for an intense coffee flavor.
- Allow cheesecakes to chill overnight if possible to enhance firmness and develop flavors.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- To make ahead, prepare and bake mini cheesecakes, then freeze before serving; thaw in the refrigerator and drizzle with chocolate before serving.
