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Filled with rich mocha flavors, these Mini Coffee Cheesecakes are the ultimate coffee addict’s dessert! Creamy coffee cheesecake fills an Oreo cookie crust, all topped with chocolate whipped cream and chocolate covered espresso beans!
Creamy Mini Coffee Cheesecakes
These cute little cheesecakes are basically a mocha in cheesecake form! Instant coffee flavors the filling and crushed espresso beans top off the treat. Combine that with the Oreo cookie crust and the chocolate whipped cream, and you have a marvelous dessert that perfect for a coffee lover.
The best part? These single serving cheesecakes are super easy to put together. The ingredients are minimal, but they provide maximum flavor! The coffee, chocolate and classic cheesecake flavors come together in each decadent bite. My mouth waters every time I think about these little cheesecakes!
Recipe Ingredients
You need just over a dozen ingredients for this recipe between the crust, the cheesecake and the whipped topping. Nothing too fancy – just coffee granules, espresso beans and some pantry classics.
For the Oreo Cookie Crust
- Oreo Crumbs: You can leave the filling in the Oreos.
- Butter: The butter should be melted.
For the Coffee Cheesecake Filling
- Cream Cheese: Bring the cream cheese to room temperature.
- Sugar
- All-Purpose Flour
- Instant Coffee Granules: For the robust coffee taste.
- Water: Be sure to use warm water so the coffee granules dissolve easily.
- Sour Cream
- Vanilla Extract: For best flavor
- Large Eggs
For the Chocolate Whipped Cream
- Heavy Whipping Cream: The heavy cream should be nice and cold.
- Powdered Sugar: So that your whipped cream doesn’t wilt.
- Cocoa Powder: Use natural, unsweetened cocoa powder.
- Vanilla Extract: Just a splash!
- Chocolate Covered Espresso Beans: Crush them up until the pieces reach your desired size.
How to Make Mini Coffee Cheesecakes
Don’t be discouraged by all the flavorful, decadent elements of this dessert. It’s still very easy to prepare!
For the Cheesecake
- Prepare for Baking: Preheat the oven to 325°F. Add cupcake liners to a cupcake pan.
- Make Crust: Combine the cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
- Bake Crust: Bake the crusts for 5 minutes, then remove them from the oven. Allow them to cool while you make the filling.
- Make Filling: To make the filling, reduce the oven to 300°F. In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Dissolve Coffee Granules: Combine the warm water and coffee granules and stir until the granules are dissolved.
- Complete Filling: Add the coffee mixture, sour cream and vanilla extract. Beat on low speed until well combined. Then, add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Fill Crusts: Divide the filling between the cheesecake cups until the cups are mostly full.
- Bake: Bake the cheesecakes for 17-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Let Cool: Crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put them in the fridge to finish cooling.
- Remove From Pan: When cheesecakes are cooled, remove them from the pan.
For the Topping
- Whip Ingredients: Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl, fitted with the whisk attachment. Whip on high speed until stiff peaks form.
- Top Cheesecakes: Pipe the whipped cream onto the tops of the cheesecakes and sprinkle with the crushed up chocolate covered espresso beans, if desired.
- Chill Before Serving: Refrigerate these cheesecakes until you’re ready to serve them.
Tips for the Best Coffee Cheesecake
These are my top tips for making mini coffee cheesecakes. Keep these things in mind if you want your cheesecakes to turn out as perfect as can be!
- Use Room Temperature Ingredients for Filling: This cheesecake filling requires room temperature cream cheese, eggs and sour cream. Plan accordingly to bring these ingredients to room temperature before making your cheesecakes so that things mix best.
- Mix Filling on Low Speed: Keep the mixer speed on low when making your coffee cheesecake filling, and be sure to add in the eggs one at a time without over-beating them. This way, you won’t mix as much air into your batter and the cheesecakes will be less likely to crack.
- Cool Slowly: Follow the directions in the recipe for cooling your cheesecakes. Leave them in the closed oven for 10 minutes after they finish baking, then let them cool with the oven door open for at least 15 minutes. If your cheesecakes cool too quickly, they could crack.
- Cover Any Cracks with Frosting: If your cheesecakes do end up cracking, it’s really not the end of the world. The chocolate whipped cream frosting comes in handy for covering them up!
How to Store Leftover Coffee Cheesecake
Leftover cheesecakes should be stored in the fridge. Be sure to keep them in an airtight container. These mini cheesecakes will last for 4-5 days, if stored properly.
Can You Freeze Mini Cheesecakes?
These mini cheesecakes are freezer-friendly, and so is the whipped cream! If you freeze these cheesecakes, enjoy them within 2 months. Before you plan to eat them, thaw them out overnight in the fridge.
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Mini Coffee Cheesecakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Filled with rich mocha flavors, these Mini Coffee Cheesecakes are the ultimate coffee addict’s dessert! Creamy coffee cheesecake fills an Oreo cookie crust, all topped with chocolate whipped cream and chocolate covered espresso beans.
Ingredients
For the Crust
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
For the Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all purpose flour
- 2 tbsp instant coffee granules
- 1 tbsp warm water
- 1/2 cup (115g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 large eggs, room temperature
For the Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 3 tbsp (22g) powdered sugar
- 3 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Chocolate covered espresso beans, crushed
Instructions
- Preheat the oven to 325°F. Add cupcake liners to a cupcake pan.
- Combine the cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
- Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- To make the filling, reduce the oven to 300°F. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Combine the warm water and coffee granules and stir until the granules are dissolved.
- Add the coffee mixture, sour cream and vanilla extract. Beat on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Divide the filling between the cheesecake cups until the cups are mostly full.
- Bake the cheesecakes for 17-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
- When cheesecakes are cooled, remove them from the pan.
- To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
- Pipe the whipped cream onto the tops of the cheesecakes and sprinkle with crushed up chocolate covered espresso beans, if desired.
- Refrigerate until ready to serve.
Nutrition
- Serving Size:
- Calories: 271
- Sugar: 16 g
- Sodium: 152.3 mg
- Fat: 18.7 g
- Carbohydrates: 22.5 g
- Protein: 4.7 g
- Cholesterol: 76.6 mg
Categories
Other Cheesecake Recipes to Try
Hungry for more tasty cheesecakes? These easy recipes are sure to satisfy!
- This Chocolate Chip Cookie Dough Cheesecake is an indulgent dessert that tastes like a cookie dough daydream.
- If you want an elegant, sophisticated homemade cheesecake, my White Chocolate Raspberry Cheesecake is the recipe for you.
- Loving these mini, single-serving cheesecakes? Try my Mini Cinnamon Roll Cheesecakes next!
How would I change this to a no bake version?
I would recommend looking at these mini Oreo no bake cheesecakes. You could leave out all the Oreos and swap out the sour cream for the espresso that’s in these mini coffee cheesecakes and see how that does.
Gret Recipe. Used half of the amount of butter, 20g. But it is wonderful otherwise.
Love this recipe! Can I double the recipe to make one 10 inch cheesecake??
I would double it for a 9 inch cheesecake, but you could make a 10 inch. It just won’t be as tall.
Should I use mini muffin pan or standard muffin pans. Either would make a mini cheese cake. It looks so good I am looking forward to making it.
Standard muffin tin. I hope you enjoy them!
EPIC! EPIC! EPIC!!!! Some of my family members hate sweets, but this recipe is their favourite dessert ever (mine too!) It isn’t too sweet, I added a bit of coffee, because we love strong coffee in general and I leave the whipped cream on the side for those who want some. For people who love coffee and don’t like sweet desserts, they’re perfect without the whipped cream! I’ve made this recipe at least 10 times in the past 7 months! Thank you Lindsay!!!
Thanks so much for sharing your feedback! Glad you’ve enjoyed them!
I want to use the 9″ springform pan and saw that you said to double the recipe. Do I cook the standard 1 hour, turn oven off and leave 30 minutes, then prop door open another 30 minutes?
Yes, I’m guessing that probably be an accurate time.
I love this recipe! I hope you do more Mini Cheese Recipes!
Only issue I had with this one is that it made 11, instead of 12! I swear I followed the recipe 100%; Did I not add in as much cream cheese? They all tasted amazing; so it confused me! haha.
You may have just made yours slightly bigger than I do. Glad you enjoyed them!
Can I use a cheesecake pan instead of mini cheesecakes?
Sure! For a full sized 9 inch cheesecake you should probably double the recipe.
I made these for a coworkers’ birthday and they were such a hit. Two of my other coworkers have now specifically requested them for their birthdays lol. The coffee flavour really shines. Not too sweet, really lovely flavour. My only change was adding more cocoa to the whipped cream to give it more chocolate flavour.
So glad you enjoyed them!
Aloha, Lindsay.
I just made these. Oh my goodness, the batter was a delight. I just pulled them from the oven after the cooling time, and they smell divine. You have skill and talent. I hope that you make some money from your web site here. You’ve unlocked some secrets. Happy New Year!
Just a recommendation NOT to use really strong instant coffee for the batter. My cheesecakes came out of the oven already causing heart palpitations. 😆 Also, the flavor was terrible. Definitely use a milder coffee!
These were delicious!! So easy to make too! The only change that I made was that I did make the whipped cream a stabilized whipped cream.
what other cookies could i use for the crust?
Another cream filled cookie would work. If you want to use something that isn’t cream filled, I’d use my graham cracker crust version (found one these mini cheesecakes) and swap out the crumbs for the cookie crumbs. Any cookie should be fine, the amount of butter/sugar may just vary depending on the cookie. Is there something in particular you’re going for?
Yay!! I will be making these today! I love your recipes and have had great success….(my family’s waist line can attest to that). I’ll leave another comment when I’ve made them.
Hi Lindsay,
This recipe looks fantastic! I can’t wait to make it. I am wondering if it is possible to use espresso powder instead of instant coffee in the recipe?? I keep plenty of espresso powder on hand but not the latter. Thanks so much for sharing! I will be sure to post these on my IG after I make them! -Fino
That should be fine. That just may give a stronger coffee flavor.
thank you for this recipe! i cannot wait to make it 🙂
what is the purpose of adding flour to the cheesecake batter? texture? i’ve never put flour in my cheesecake batter so that’s so interesting to me!
The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. Plus, it makes for a little lighter texture, not quite as dense.