Mini Espresso Cheesecake
Indulge in these sophisticated mini espresso cheesecakes, featuring a buttery graham cracker crust and creamy coffee-infused filling, perfect for dessert lovers.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened Best at room temperature
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons espresso or strong coffee, cooled Use espresso powder for best results
- 2 large eggs Ensure eggs are at room temperature
- Whipped cream for topping
- Chocolate shavings for garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into each muffin liner to form a crust.
Making the Filling
- In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar, mixing until fully incorporated.
- Add vanilla extract, cooled espresso, and eggs, mixing until smooth.
- Pour the cheesecake batter over the crusts, filling each about 3/4 full.
Baking
- Bake for 20-25 minutes, or until centers are set. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Chill in the refrigerator for at least 2 hours.
- Serve topped with whipped cream and chocolate shavings.
Adding Ganache
- Melt chocolate chips and cream together until glossy. Spoon a small amount of ganache over each cheesecake and let it drip slightly for a rustic look.
Garnishing
- Place one chocolate-covered espresso bean in the center of each mini cheesecake.
Notes
Keep in an airtight container in the fridge for up to 5 days. They taste even better on the second day.