Why You’ll Love This Recipe

Delicious Mini Coffee Cheesecakes are the perfect indulgent treat for coffee lovers. With a rich espresso flavor and creamy cheesecake texture, these bite-sized desserts sit atop a crunchy cookie crust and are ideal for parties, afternoon snacks, or elegant gatherings. They offer all the decadence of a full cheesecake in a convenient, individual portion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugareggsvanilla extractespresso or strong brewed coffeeinstant coffee granules (optional for stronger flavor)heavy creamchocolate cookie crumbsbuttermelted chocolatesour cream

directions

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

In a bowl, mix chocolate cookie crumbs with melted butter until well combined. Press into the bottoms of the liners to form a crust.

Bake the crusts for 5 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, espresso or coffee, and instant coffee granules if using.

Add heavy cream and mix until just combined.

Divide the batter evenly over the crusts in the muffin tin.

Bake for 18-20 minutes, or until the centers are set but slightly jiggly.

Turn off the oven and let the cheesecakes rest inside for 10 minutes with the door slightly open.

Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.

Top with sour cream or a drizzle of melted chocolate before serving.

Servings and timing

This recipe yields 12 mini cheesecakes.Preparation time: 20 minutesBaking time: 18-20 minutesCooling and chilling time: 2.5 hoursTotal time: about 3 hours

Variations

Add a chocolate ganache topping for extra richness.

Use a graham cracker crust instead of chocolate cookies.

Incorporate a swirl of caramel or mocha into the batter.

Add finely chopped dark chocolate or chocolate chips to the cheesecake mix.

Top with whipped cream and a sprinkle of cocoa powder or espresso dust.

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze for up to 1 month—thaw overnight in the fridge before serving.They are best served chilled; no reheating is necessary.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, just dissolve 1–2 teaspoons of instant coffee in a tablespoon of hot water.

Why did my cheesecakes crack?

Overmixing the batter or baking at too high a temperature can cause cracks—try baking in a water bath next time.

Do I need a water bath for mini cheesecakes?

It’s not necessary, but it can help prevent cracking if you want extra-smooth tops.

Can I make these without cupcake liners?

Yes, but use a silicone muffin pan or grease thoroughly to prevent sticking.

What’s the best type of cookie for the crust?

Chocolate wafers, Oreos (without filling), or even digestive biscuits work well.

Can I make these ahead of time?

Absolutely—they actually taste better after chilling overnight.

Can I use decaf coffee?

Yes, decaf espresso or coffee will work just as well if you’re avoiding caffeine.

Are these suitable for kids?

Yes, if made with decaf coffee. The flavor is mild and the portions are small.

What can I use instead of sour cream on top?

Greek yogurt or whipped cream are great alternatives.

Can I double the recipe?

Yes, simply double all ingredients and use two muffin tins or bake in batches.

Conclusion

Delicious Mini Coffee Cheesecakes combine the smooth richness of cheesecake with the bold flavor of coffee in a perfectly portioned dessert. Easy to prepare and even easier to devour, they’re ideal for any occasion where you want to impress with minimal effort. Serve them chilled and watch them disappear in no time.