Mini Espresso Cheesecakes
Baked in a muffin pan, these Mini Espresso Cheesecakes are bite-sized and perfect for sharing! Featuring a crunchy cookie crust, coffee flavored cheesecake filling, and gooey chocolate espresso topping... they're always a crowd-pleaser!
Ingredients
For the Crust:
- 20 regular sized Oreo cookies
- 1/2 teaspoon DeLallo espresso powder
- 1/4 cup (57g) unsalted butter melted
For the Cheesecake:
- 12 ounces (340g) full-fat cream cheese very soft
- 1/3 cup (76g) sour cream room temperature
- 1/2 cup (99g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 cup (57ml) heavy cream room temperature
- 1 and 1/2 Tablespoons (21ml) Kahlua liqueur or similar coffee liqueur optional
- 1 and 1/2 teaspoons DeLallo espresso powder
For the Ganache:
- 6 ounces semi-sweet chocolate finely chopped
- 1/2 cup (113ml) heavy cream
- 1/2 teaspoon DeLallo espresso powder
- espresso beans for garnish, optional
- shaved chocolate for garnish, optional
Instructions
For the Crust:
- Preheat oven to 325 degrees (F). Line a 12-mold cupcake pan with paper liners. Spray liners lightly with non-stick baking spray and set aside until needed.
- Place the Oreo cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs.
- In a large bowl, combine the cookie crumbs with the espresso powder and melted butter and stir well to combine.
- Divide the mixture evenly between the cupcake liners and press it firmly into the bottom - and slightly up the sides - of each mold.
- Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F.
For the Cheesecake:
- In the bowl of a food processor, or in a large bowl using an electric hand held mixer, beat the softened cream cheese and sour cream until very smooth.
- Add in the sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed.
- On low speed, add in the egg and egg yolk and beat until juts combined. Do not over mix.
- Turn the mixer off and, using a rubber spatula, gently stir in the cream, Kahlua, and espresso powder, mixing until evenly combined.
- Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
- Bake in preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours.
- Once the cheesecakes are completely cool, you can remove them from the pan. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.
For the Ganache:
- Place the chopped chocolate in a small heatproof bowl. Set aside.
- Place the heavy cream in a small saucepan and bring to a simmer over medium-heat As soon as the cream reaches a full simmer, remove from heat and pour over the chopped chocolate.
- Allow the mixture to sit for 1 minute, then add in the espresso powder and vigorously whisk until completely smooth and shiny. Allow ganache to cool for 5 minutes before use.
- Top each cooled mini cheesecake with a tablespoon of chocolate ganache and decorate with espresso beans and shaved chocolate, if desired.
- Serve at once, or place in the fridge until needed.
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