Description
These Mini Coffee Cheesecakes are delightful individual-sized treats featuring a buttery graham cracker crust and a creamy coffee-infused filling. Perfectly balanced with a hint of espresso and a smooth cheesecake texture, they make a great dessert for coffee lovers and any special occasion.
Ingredients
Scale
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 2 tablespoons sour cream
- 2 tablespoons strong brewed coffee (cooled)
- 1/2 teaspoon vanilla extract
For the topping (optional):
- Sweetened whipped cream
- Chocolate shavings
- Dusting of cocoa powder
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C) and line a muffin tin with 6 paper liners. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined to create the crust mixture.
- Form and bake crusts: Spoon the crust mixture into each paper liner, pressing firmly to form an even base. Bake for 5 minutes to set the crusts, then remove from the oven and allow to cool slightly while you prepare the filling.
- Mix filling ingredients: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the flour and mix until combined.
- Add egg and flavorings: Beat in the egg thoroughly, then stir in the sour cream, cooled brewed coffee, and vanilla extract until the mixture is smooth and well blended.
- Fill cheesecake cups: Divide the coffee cheesecake filling evenly over the baked crusts in the muffin tin, smoothing the tops gently.
- Bake cheesecakes: Bake the filled mini cheesecakes for 16 to 18 minutes, or until the centers are just set but still slightly jiggly.
- Cool and chill: Remove from the oven and let the mini cheesecakes cool to room temperature. Then refrigerate for at least 2 hours to set completely.
- Serve with toppings: Before serving, optionally top each cheesecake with sweetened whipped cream, chocolate shavings, or a light dusting of cocoa powder for added flavor and decoration.
Notes
- For a stronger coffee flavor, dissolve instant espresso powder in hot water and use in place of brewed coffee.
- These mini cheesecakes can be prepared a day ahead and stored refrigerated until ready to serve.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use paper liners to easily remove cheesecakes from the muffin tin.
