Description
Delight in these Mini Espresso Cheesecake Desserts that combine rich espresso flavors with creamy cheesecake for a melt-in-your-mouth experience.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted unsalted butter
- 16 ounces softened cream cheese
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons cooled espresso or strong coffee
- 2 large eggs
- Whipped cream, for topping
- Chocolate shavings, for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
- Press about 1 tablespoon of the mixture into each muffin liner.
- Beat the softened cream cheese in a large bowl until smooth.
- Slowly add powdered sugar and mix until combined.
- Add vanilla extract and cooled espresso to the mixture.
- Incorporate the eggs, mixing until smooth and glossy.
- Pour the filling over the crusts, filling each about 3/4 full.
- Bake for 20-25 minutes, until centers are set.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Chill in the refrigerator for at least 2 hours before serving.
- Top with whipped cream and chocolate shavings to finish.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Do not overmix to avoid cracks.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 dessert
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg