Mini Coffee Cheesecakes with Oreo Crust Recipe

Introduction

Mini Coffee Cheesecakes are delightful individual treats with a rich, creamy coffee-flavored filling resting on a crunchy Oreo crust. Perfect for coffee lovers looking for a sweet, bite-sized dessert that’s easy to make and share.

Ingredients

• 1 1/2 cups (180g) Oreo crumbs
• 2 Tbsp (29g) melted butter
• 16 oz (452g) full fat cream cheese, room temperature (2 packages)
• 1/3 cup (66g) sugar
• 1 tsp vanilla extract
• 3 Tbsp brewed espresso
• 2 large eggs

Instructions

1. Step 1: Preheat the oven to 350º F (175º C) and line a regular sized muffin pan with 12 muffin liners.
2. Step 2: In a bowl, mix the Oreo crumbs with melted butter until the mixture resembles coarse sand.
3. Step 3: Spoon 1-2 tablespoons of the Oreo crumb mixture into each muffin liner, then press firmly using a 1/3 cup measure or similar tool to form the crust.
4. Step 4: Bake the crusts for 5 minutes. Remove from the oven and let them cool while preparing the cheesecake filling.
5. Step 5: Beat the cream cheese in a mixing bowl with an electric mixer until smooth, about 2-3 minutes.
6. Step 6: Add the sugar, vanilla extract, and brewed espresso to the cream cheese and beat until fully combined and smooth.
7. Step 7: Beat in the eggs until just combined, being careful not to overmix.
8. Step 8: Spoon a little more than 2 tablespoons of the cheesecake batter into each muffin cup over the cooled crusts.
9. Step 9: Bake for 15-17 minutes, or until the centers are slightly jiggly but mostly set.
10. Step 10: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to chill before serving. For best results, cover loosely with plastic wrap if refrigerating overnight.
11. Step 11: Optionally, top each mini cheesecake with coffee whipped cream and a chocolate-covered espresso bean before serving.

Tips & Variations

• Use fresh brewed espresso for the best coffee flavor; instant coffee dissolved in a small amount of hot water works as a substitute.
• Press crusts firmly to ensure they hold together well when baked and served.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
• Top with shaved chocolate or a dusting of cocoa powder as an alternative garnish.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be made a day ahead for convenience. When ready to serve, allow them to sit at room temperature for about 10 minutes for a creamier texture. These cheesecakes are not ideal for freezing due to their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreo crumbs with graham cracker crumbs, chocolate wafer crumbs, or your favorite cookie crumbs for a different flavor profile.

Do I have to use espresso in the recipe?

Espresso adds a rich coffee flavor, but if you don’t have it on hand, strong brewed coffee or instant coffee dissolved in water can be used instead.

Mini Coffee Cheesecakes with Oreo Crust Recipe

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Delight in these Mini Coffee Cheesecakes featuring a crunchy Oreo crust and a rich, creamy coffee-infused filling. Perfectly portioned for snack-sized indulgences, these cheesecakes are baked to a creamy consistency and chilled to set, topped with coffee whipped cream and chocolate-covered espresso beans for an extra burst of flavor.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 2 hours 37 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (180g) Oreo crumbs
• 2 Tbsp (29g) melted butter

Cheesecake Filling

• 16 oz (452g) full fat cream cheese, room temperature (2 packages)
• 1/3 cup (66g) sugar
• 1 tsp vanilla extract
• 3 Tbsp brewed espresso
• 2 large eggs
• Optional toppings: coffee whipped cream and chocolate-covered espresso beans

Instructions

1. Preheat and prepare muffin pan: Preheat your oven to 350º F (175º C) and line a regular sized muffin pan with 12 muffin liners to prevent sticking and ease removal.
2. Make crust mixture: In a mixing bowl, combine the Oreo crumbs and melted butter until the mixture resembles coarse sand, ensuring even coating for a firm crust.
3. Form crusts: Spoon 1-2 tablespoons of the Oreo crumb mixture into each muffin cup. Use a 1/3 cup measuring tool or similar to press the crumbs firmly and evenly into the bottom of each cup to form the crust base.
4. Bake crust: Bake the crusts in the preheated oven for 5 minutes. Once done, remove from the oven and allow them to cool while you prepare the filling.
5. Prepare cheesecake batter: In a separate mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes, ensuring no lumps.
6. Add flavorings: Beat in the sugar, vanilla extract, and brewed espresso until the mixture is smooth and well combined, infusing the filling with rich coffee flavor.
7. Incorporate eggs: Beat in the eggs one at a time, mixing just until incorporated to maintain a creamy texture.
8. Fill muffin cups: Spoon a little more than 2 tablespoons of cheesecake batter over each pre-baked crust in the muffin cups, distributing evenly.
9. Bake cheesecake: Bake the mini cheesecakes for 15-17 minutes or until the centers are slightly jiggly but mostly set, indicating perfect doneness without cracks.
10. Cool and chill: Allow the cheesecakes to cool to room temperature. Then refrigerate for at least 2 hours to fully set. For best results, loosely cover with plastic wrap and chill overnight.
11. Add toppings and serve: Before serving, top each mini cheesecake with coffee whipped cream and garnish with chocolate-covered espresso beans for a delightful finish.

Notes

• Brewed espresso adds authentic coffee flavor; you can substitute with strong brewed coffee if espresso is unavailable.
• Using room temperature cream cheese ensures a smooth, lump-free batter.
• Do not overbake the cheesecakes; a slightly jiggly center results in a creamy texture after chilling.
• These mini cheesecakes are best served chilled and consumed within 3-4 days.
• To make coffee whipped cream, whip heavy cream with a small amount of sugar and a few teaspoons of espresso or coffee extract until soft peaks form.

Keywords: mini cheesecake, coffee cheesecake, Oreo crust, espresso dessert, individual cheesecakes, baked cheesecake, coffee dessert