Description

These mini coffee cheesecakes are rich, creamy, and infused with the bold flavor of coffee. Perfectly portioned for individual servings, they make an elegant dessert for any occasion.

Ingredients

Units Scale

1 cup graham cracker crumbs
3 tbsp granulated sugar (for crust)
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup brewed strong coffee (cooled)
1 tsp vanilla extract
1 tbsp all-purpose flour
Whipped cream (optional, for topping)
Cocoa powder or chocolate shavings (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C) and line a muffin pan with paper liners.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of each muffin cup to form the crust.
Bake crusts for 5 minutes, then let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, coffee, vanilla extract, and flour until smooth.
Divide the filling evenly over the crusts in the muffin pan.
Bake for 18–20 minutes, or until centers are just set.
Cool in pan for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.
Top with whipped cream and garnish with cocoa powder or chocolate shavings if desired before serving.

Notes

Use espresso for a stronger coffee flavor.
Cheesecakes can be made a day ahead and stored in the fridge.
Ensure cream cheese is fully softened to avoid lumps in the batter.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 14g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg