Mini Espresso Cheesecake Desserts
Delightful bite-sized cheesecakes infused with espresso flavor on a crunchy graham cracker crust.
Servings 12 servings
Calories 220kcal
Ingredients
For the crust
- 1 cup graham cracker crumbs Provides a sweet and crunchy base.
- 1/4 cup granulated sugar Enhances sweetness.
- 1/2 cup melted unsalted butter Contributes richness and flavor.
For the filling
- 16 ounces softened cream cheese Delivers a luxurious texture.
- 1 cup powdered sugar For sweetness.
- 1 tablespoon vanilla extract Adds aromatic flavor.
- 2 tablespoons cooled espresso or strong coffee Infuses the cheesecake with a coffee flavor.
- 2 large eggs Binds the mixture together.
For serving
- to taste whipped cream For topping.
- to taste chocolate shavings For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter and mix until it resembles wet sand. Press this mixture into the bottom of each muffin liner to form a crust.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar until well combined.
- Add the vanilla extract and cooled espresso to the cream cheese mixture and mix thoroughly.
- Incorporate the eggs into the mixture, blending until smooth.
Baking
- Pour the cheesecake batter into each crust, filling them about three-quarters full.
- Bake the cheesecakes for 20-25 minutes until the centers are set but slightly jiggly.
- Allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Chilling and Serving
- Chill the mini cheesecakes in the refrigerator for a minimum of 2 hours before serving.
- Top each cheesecake with whipped cream and chocolate shavings just before serving.
Notes
For best results, ensure cream cheese is softened to room temperature. Patience is key whilst cooling.