Mini Coffee Cheesecake Recipe

Mini Coffee Cheesecake Recipe

from beyondfrosting.com
45 min

Mini but decadent, these Coffee Cheesecakes are rich and creamy with plenty of coffee flavor nestled in a buttery Oreo crust and whipped cream topping.

Ingredients

  • 16 Oreo cookies
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 teaspoons (10ml) water, hot
  • 2 tablespoons fine ground espresso powder, divided
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • 1/3 cup (63g) granulated sugar
  • 1 tablespoon (15ml) Pure Vanilla extract
  • ½ cup (60g) sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • Cocoa powder for dusting

Directions

  1. 1

    Preheat the oven to 350°F. Line a cupcake pan with baking liners.

  2. 2

    In a small dish, combine the hot water with 1 tablespoon of espresso powder and mix together until it’s dissolved. Set aside.

  3. 3

    Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and dust with cocoa powder.