Description
Delight in these Mini Espresso Cheesecakes, perfect individual desserts with a rich espresso flavor balanced by a creamy cheesecake filling atop a buttery graham cracker crust, finished with a decorative drizzle of melted semi-sweet chocolate.
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 (to melt with chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining each cup with paper liners or lightly greasing them.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly coated with butter.
- Form the Crusts: Distribute the crumb mixture evenly into the muffin cups, pressing firmly with a spoon or fingers to create compact crusts. Bake for 5-7 minutes. Remove from oven and allow to cool.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add Eggs and Flavorings: Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and cooled espresso.
- Incorporate Sour Cream and Flour: Mix in sour cream and all-purpose flour until the batter is fully blended and smooth.
- Fill the Crusts: Spoon the cheesecake batter evenly over the cooled crusts in the muffin tin, filling the cups almost to the top.
- Bake the Cheesecakes: Bake for 18-22 minutes until the centers are set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Melt Chocolate: In a small microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil or butter in 20-second increments, stirring between intervals until smooth.
- Drizzle Chocolate: Just before serving, drizzle the melted chocolate over the chilled mini cheesecakes for an elegant finish.
- Serve: Remove cheesecakes from the muffin tin, peel off paper liners, plate, and enjoy your delicious mini espresso cheesecakes!
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter.
- Use strong brewed espresso or coffee to intensify the flavor, but cooled to avoid curdling.
- Do not overbake cheesecakes; a slight jiggle in the center means they are perfectly done.
- Refrigerate cheesecakes overnight for the best texture and flavor development.
- Optional: substitute sour cream with Greek yogurt for a lighter option.
- Chocolate drizzle can be adjusted or omitted according to preference.
