Mini Coffee Cheesecakes with Espresso
Bite-sized espresso-infused cheesecakes perfect for gifting, brunch, or after-dinner treats.
- Prep Time: 15 min
- Cook Time: 22 min
- Total Time: 37 minutes
- Yield: 12 minis
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.