Mini Coffee Cheesecakes with Oreo Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate eggs: Beat in the eggs one at a time, mixing just until incorporated to maintain a creamy texture.
- Fill muffin cups: Spoon a little more than 2 tablespoons of cheesecake batter over each pre-baked crust in the muffin cups, distributing evenly.
- 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.
- 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.
- 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
