Wake up your taste buds—Mini Coffee Cheesecakes with Espresso are the perfect bite-sized indulgence to pair with your morning brew or afternoon pick-me-up. These velvety mini cheesecake cups pack rich espresso flavor and creamy decadence into a dainty dessert that’s impressive yet simple to make. Whether you’re serving guests or craving a gourmet treat, these mini delights soar above ordinary desserts.
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Why You’ll Love This Recipe
- Perfectly portioned—no guilt, no cutting, just pure cheesecake fun.
- Deep espresso flavor shines beautifully in each creamy bite.
- No crust fuss—you can opt for graham crackers or go crustless, depending on preference.
- Make-ahead friendly—prep them in advance for easy entertaining or gifting.
Looking for another mini cheesecake variation? Check out this Mini Key Lime Cheesecakes recipe for a citrus twist ➝ Mini Key Lime Cheesecakes
Ingredients for Mini Coffee Cheesecakes with Espresso
Here’s everything you need to create these elegant mini treats:
- Cream Cheese (8 oz, softened): Provides a rich and creamy foundation.
- Granulated Sugar (⅓ cup): Sweetens just the right amount to balance the coffee.
- Large Egg (room temperature): Gives structure and silky texture.
- Sour Cream (2 tbsp): Adds tang and smoothness.
- Espresso (2 tsp, cooled): Delivers bold coffee flavor—your mini cheesecakes’ star.
- Vanilla Extract (½ tsp): Enhances the espresso notes without overpowering them.
- Graham Cracker Crust (optional, 12 crusts): A buttery, crumbly base that complements every sip.
How to Make Mini Coffee Cheesecakes with Espresso
Follow these steps for flawless mini espresso cheesecakes:
- Preheat & Prep
Preheat oven to 325 °F (163 °C). Line a standard 12-cup muffin tin with liners or aluminum foil cups—this makes it easy to remove the cheesecakes later. - Beat Cream Cheese
In a mixer bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. - Add Sugar & Egg
With mixer running on low, add sugar and beat until combined. Then add the egg and blend until smooth scraping down the sides. - Fold in Sour Cream, Vanilla & Espresso
Mix in the sour cream, vanilla, and cooled espresso at low speed until incorporated. Avoid overbeating to prevent cracks. - Add Crust (if using)
Press a graham cracker crust into each liner. Divide the cheesecake batter evenly among the cups (~2 oz per cup). - Bake
Bake 18–22 minutes, or until edges are set but the centers still jiggle slightly. - Cool & Chill
Let cool to room temperature, then refrigerate at least 2 hours (overnight is best). - Serve
Peel away liners, garnish with espresso powder or chocolate shavings, and enjoy chilled.
Tips for Making the Recipe
Achieve mini cheesecake perfection with these expert tips:
- Smooth batter: Ensure your cream cheese is fully softened and bring all dairy ingredients to room temperature to avoid lumps.
- Avoid cracks: Don’t overmix after adding egg. Gentle blending and a water bath (see FAQ below) can help.
- Even portions: Use a cookie scoop for consistent filling and uniform baking.
- Prevent sinking: Bake until the edges are just firm and the centers still have a slight wobble. Cooling gradually helps preserve shape.
Hungry for more make-ahead dessert ideas? Try these Mini Peanut Butter Cup Cheesecakes ➝ Mini Peanut Butter Cup Cheesecakes
How to Serve Mini Coffee Cheesecakes with Espresso
These mini delights are a crowd-pleaser any time of day:
- Elegant dessert: Serve on a plate with a garnish of cocoa powder, espresso beans, or a drizzle of chocolate.
- Brunch-star: Plate them alongside fruit and pastries for a luxurious brunch spread.
- Portable treats: Pack in a container for picnics, coffee meetups, or bake sales.
Want another elegant cheesecake treat? Don’t miss the Cappuccino Fudge Cheesecake ➝ Cappuccino Fudge Cheesecake
Make Ahead and Storage
Prep ahead and enjoy these mini coffee cheesecakes with ease:
- Make ahead: Bake up to 24 hours in advance and refrigerate. Add toppings right before serving for best results.
- Storage: Keep chilled in an airtight container for up to 5 days.
- Freeze for later: Place cheesecakes in freezer-safe container, separated by parchment. Freeze up to 1 month. Thaw overnight in fridge.
Frequently Asked Questions
How to keep mini cheesecakes from sinking in the middle?
Bake until edges are set and centers jiggle slightly; then cool gradually to room temperature before refrigerating. Avoid opening the oven early—this helps maintain structure.
And yes, you can bake without a water bath—just go easy on oven temperature and mixing.
What are the mini cheesecakes at Lola’s?
Lola’s boutique sells bite‑sized cheesecakes with creative toppings like caramel espresso and chocolate—similar in concept but often with special flavors.
Does Costco carry mini cheesecakes?
Costco has sold mini cheesecakes seasonally, but they’re not a permanent offering. Save some money by making this homemade version at home!
Can mini cheesecakes be made ahead?
Absolutely—they taste even better chilled overnight. Store them for up to 5 days or freeze for later.
Do mini cheesecakes need a water bath?
Water baths help ensure cracking-free, ultra-smooth texture, but for mini cheesecakes, it’s optional. Just bake at lower temperature and avoid overmixing.
Why are my mini cheesecakes cracking?
Cracks come from overmixing, high oven heat, or rapid cooling. Be gentle, bake at 325 °F, and cool gradually to keep their perfect tops.
Mini Coffee Cheesecakes with Espresso are feast-worthy yet delightfully simple to make. Grab that espresso, follow the steps, and savor these rich, coffee-infused treats. Looking for something creamy and citrusy next? Don’t miss my Mini Key Lime Cheesecakes recipe ➝ Mini Key Lime Cheesecakes
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Mini Coffee Cheesecakes with Espresso
- Total Time: 37 minutes
- Yield: 12 minis 1x
- Diet: Vegetarian
Description
Bite-sized espresso-infused cheesecakes perfect for gifting, brunch, or after-dinner treats.
Ingredients
- 8 oz cream cheese;
- ⅓ cup sugar;
- 1 large egg;
- 2 tbsp sour cream;
- 2 tsp espresso;
- ½ tsp vanilla;
- 12 graham cracker crusts (optional)
Instructions
- Preheat & Prep Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or foil cups.
- Soften Cream Cheese: Leave 8 oz of cream cheese out at room temperature until fully softened. This ensures a smooth, lump-free batter.
- Mix Cream Cheese & Sugar: In a mixing bowl, beat the cream cheese using a hand or stand mixer until smooth. Add ⅓ cup of granulated sugar and mix until creamy.
- Add Egg & Blend Gently: Add 1 large egg and beat on low until fully incorporated. Scrape down the sides as needed.
- Incorporate Sour Cream, Vanilla, and Espresso: Mix in 2 tablespoons of sour cream, ½ teaspoon vanilla extract, and 2 teaspoons of cooled espresso. Blend on low speed just until combined—do not overmix.
- Prepare Crusts (Optional): If using mini graham cracker crusts, press a small spoonful into the bottom of each liner and flatten.
- Fill the Cups: Divide the cheesecake batter evenly among the muffin cups. Tap the pan gently to release any air bubbles.
- Bake: Bake for 18–22 minutes, or until edges are set and centers still jiggle slightly when you nudge the pan.
- Cool Gradually: Let cheesecakes cool in the pan at room temperature for about 30 minutes, then transfer to the fridge for at least 2 hours, or preferably overnight.
- Serve & Garnish: Remove liners carefully. Garnish with espresso powder, mini chocolate chips, or a dollop of whipped cream for extra flair.
Notes
Use room‑temp ingredients; bake at 325 °F; chill well before serving.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: espresso mini cheesecake, coffee dessert, bite‑sized cheesecake