Description
These Mini Espresso Cheesecakes are a delightful treat combining a crunchy graham cracker crust with a creamy espresso-infused cheesecake filling. Perfectly portioned into bite-sized servings, these cheesecakes are topped with a luscious drizzle of melted semi-sweet chocolate, making them an elegant and indulgent dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strong brewed coffee, cooled
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Chocolate Drizzle
- 1/4 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil or butter
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are completely coated with butter to ensure a firm crust once baked.
- Form and Bake the Crust: Divide the crust mixture evenly among the muffin cups, pressing down firmly with a spoon or your fingers to create a compact base. Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the sugar until the mixture is smooth and creamy, free of lumps.
- Add Eggs and Flavorings: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract and cooled espresso to infuse flavor.
- Add Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the batter is well blended and smooth, which will help the cheesecake set properly.
- Fill the Muffin Cups: Spoon the cheesecake batter evenly over the cooled crusts, filling each cup almost to the top to allow for slight rising during baking.
- Bake the Cheesecakes: Bake for 18-22 minutes until the cheesecakes are set but still slightly jiggly in the center. Allow to cool to room temperature before placing in the refrigerator.
- Chill Thoroughly: Refrigerate the mini cheesecakes for at least 4 hours or preferably overnight to achieve the best texture and flavor development.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the coconut oil or butter in 20-second intervals, stirring well between each interval until smooth and glossy.
- Drizzle and Serve: Remove the cheesecakes from the refrigerator, peel off the paper liners, and drizzle the melted chocolate over the mini cheesecakes just before serving. Enjoy your elegant espresso-flavored dessert!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake the cheesecakes; they should be slightly jiggly in the center when done for a creamy texture.
- Using cooled espresso or coffee prevents curdling or cooking the eggs prematurely.
- The crust can be prepared in advance and stored in the refrigerator before baking.
- Store leftover cheesecakes in the refrigerator, covered, for up to 3 days.
