Description
Indulgent mini coffee cheesecakes bring Italian espresso magic into creamy dessert perfection. Rich layers of mascarpone and espresso blend seamlessly, offering coffee lovers a compact sweet escape that promises pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/4 cup (60 milliliters) sour cream
- 1/4 cup (60 milliliters) heavy whipping cream
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Coffee and Flavor Enhancers:
- 2 tablespoons brewed coffee, cooled
- 1 tablespoon instant coffee granules
- 1 tablespoon all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 325F (163C) to prepare for baking the mini cheesecake bases.
- Combine graham cracker crumbs with sugar and melted butter, mixing thoroughly until the texture becomes uniform and slightly clumpy.
- Distribute the crumb mixture evenly into each paper-lined muffin cavity, pressing firmly to create a compact bottom crust.
- Bake the crusts for 6 minutes until edges are lightly golden, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, blend cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar, whisking until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing gently after each addition to maintain a silky consistency.
- Dissolve instant coffee granules in a small amount of hot water, then fold into the cheesecake batter, creating a marbled coffee effect.
- Pour the coffee-infused batter carefully over the cooled graham cracker crusts, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, watching for slight wobbling in the center.
- Remove from oven and let cool completely at room temperature before chilling in the refrigerator for at least 2 hours.
- Before serving, garnish with a light dusting of cocoa powder or coffee grounds for an elegant finish.
Notes
- Use high-quality espresso or strong coffee for deeper, richer flavor in your cheesecake filling.
- Gently tap the muffin tin after filling to release any air bubbles and ensure a smooth cheesecake texture.
- Chill cheesecakes completely before serving to help them set and develop a more intense coffee taste.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs to maintain the delicious crust.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 224
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 53 mg