Description
These Mini Espresso Cheesecakes are a delightful individual dessert featuring a creamy espresso-flavored cheesecake filling on a buttery graham cracker crust, topped with a luscious drizzle of melted semi-sweet chocolate. Perfect for coffee lovers and ideal for parties or as a sweet treat, these bite-sized cheesecakes are easy to prepare and bake in a muffin tin.
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 prevent sticking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated with butter for an even texture.
- Form and Bake Crusts: Evenly divide the crumb mixture between the muffin cups, pressing down firmly with a spoon or fingers to form a compact crust layer. Bake for 5-7 minutes until set, then remove from the oven and let cool.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate air and maintain smoothness. Stir in the vanilla extract and cooled espresso or coffee for robust flavor.
- Incorporate Sour Cream and Flour: Mix in the sour cream and all-purpose flour thoroughly, creating a silky batter for a rich cheesecake texture.
- Fill Muffin Cups: Spoon the cheesecake batter evenly over the cooled crusts, filling each cup almost to the top for nicely shaped mini cheesecakes.
- Bake the Cheesecakes: Bake in the preheated oven for 18-22 minutes, until the edges are set but the centers remain slightly jiggly, indicating perfect doneness. Remove and let cool to room temperature.
- Chill for Texture: Refrigerate the cheesecakes for at least 4 hours or preferably overnight to allow the filling to fully set and develop its creamy texture.
- Melt Chocolate for 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 smooth and glossy.
- Decorate and Serve: Drizzle the melted chocolate over the chilled mini cheesecakes just before serving. Remove cheesecakes from the muffin tin and peel off paper liners. Enjoy your perfectly portioned espresso-infused treats!
Notes
- For stronger espresso flavor, use a high-quality espresso or brew a concentrated shot of coffee and let it cool completely before adding.
- Make sure cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
- Do not overbake; the centers should remain slightly jiggly to ensure a creamy texture after chilling.
- These mini cheesecakes keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Use parchment or silicone muffin liners to prevent sticking and ease removal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
