Description
These mini coffee cheesecakes are bite-sized treats with a rich coffee-flavored cream cheese filling topped with a light, creamy homemade whipped topping. Perfect for portion control and easy indulgence.
Ingredients
Scale
- 16 oz (450g) full-fat cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1/4 cup (60ml) brewed coffee, cooled
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (15g) powdered sugar
- Pinch of cinnamon (optional, for crust)
Instructions
- Preheat your oven to 325°F (165°C). Line a 12-cup mini muffin pan with paper liners or lightly grease each cup.
- In a medium bowl, mix graham cracker crumbs with melted unsalted butter and a pinch of cinnamon if desired. Press about a tablespoon of this mixture into the bottom of each muffin cup, packing it down firmly.
- In a large bowl, beat softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla extract, instant espresso powder, and cooled brewed coffee. Beat on low speed just until combined to avoid overmixing.
- Spoon the filling evenly over each crust in the muffin pan, about 3 tablespoons per mini cheesecake. Smooth the tops gently.
- Bake for 18-22 minutes until edges are set but centers still jiggle slightly. Start checking at 18 minutes.
- Let cheesecakes cool in the pan for 15 minutes, then transfer to the fridge for at least 2 hours or overnight to chill and set.
- Just before serving, whip cold heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped topping over each mini cheesecake. Optionally, sprinkle cocoa powder or finely ground espresso on top.
Notes
Use full-fat cream cheese for best texture; avoid low-fat or whipped cream cheese. Soften cream cheese and use room temperature eggs to prevent lumps and curdling. Do not overmix after adding liquids to avoid cracks. Press crust firmly for a crispy base. Bake until edges are set but center jiggles slightly. Chill well before serving. Whip cream topping just before serving to keep it fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (1
- Calories: 190
- Sugar: 12
- Fat: 13
- Carbohydrates: 15
- Protein: 4
Keywords: mini coffee cheesecakes, coffee dessert, bite-sized cheesecake, whipped topping, easy cheesecake recipe, espresso cheesecake, homemade dessert