Description
These Mini Coffee Cheesecakes are the perfect indulgence for coffee lovers, combining the rich flavors of espresso with a creamy cheesecake filling that melts in your mouth.
Ingredients
Scale
- 16 oz full-fat cream cheese
- softened to room temperature
- 1/3 cup sugar
- 1 tablespoon espresso powder
- dissolved in 2 teaspoons hot water
- 1 tablespoon brewed espresso
- 1/2 cup sour cream
- room temp
- 1 tablespoon vanilla extract
- 2 large eggs
- room temp
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the dissolved espresso powder, brewed espresso, sour cream, and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Pour the cheesecake filling into the prepared muffin tin, filling each liner about 3/4 full.
- Bake for 25-30 minutes or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecakes cool in the oven with the door ajar for about 10 minutes.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a stronger coffee flavor, you can increase the amount of espresso powder. Serve these cheesecakes with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Mini Coffee Cheesecakes, Coffee Cheesecake, Dessert, Cheesecake Recipe, Cupcake Dessert