If you love cheesecake and can’t resist a good espresso, then these Mini Espresso Cheesecakes are about to become your new obsession. Imagine a silky-smooth espresso-infused cheesecake nestled on top of a buttery cookie crust—each bite is rich, creamy, and packed with bold coffee flavor.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Perfect for parties, afternoon treats, or when you need a little pick-me-up, these mini cheesecakes are easy to make and even easier to devour. Trust me, once you try them, you’ll be hooked!
Why You’ll Love Mini Espresso Cheesecakes
Perfectly Portioned
No slicing needed—these individual cheesecakes are grab-and-go perfection.
Rich Espresso Flavor
If you’re a coffee lover, you’ll adore the deep espresso notes in every bite.
Creamy & Dreamy
The filling is ultra-smooth, with the perfect balance of sweetness and coffee intensity.
Great for Entertaining
A stunning dessert that looks fancy but is surprisingly easy to make.
Make-Ahead Friendly
Chill them overnight, and they’re ready to serve when you need them!
Ingredients in Mini Espresso Cheesecakes
Here’s what makes these little cheesecakes so irresistible:
Graham Cracker Crumbs
The base of a classic cheesecake crust—sweet, buttery, and crisp.
Butter
Helps bind the crust together and adds rich flavor.
Cream Cheese
The heart of any cheesecake, giving it that signature creamy texture.
Sugar
Adds just the right amount of sweetness to balance the espresso.
Espresso Powder
The key ingredient for that bold coffee kick.
Vanilla Extract
Enhances the flavors and adds a warm, sweet aroma.
Eggs
Help create a smooth and creamy cheesecake consistency.
Heavy Cream
Makes the filling extra rich and luscious.
Chocolate Shavings (Optional)
For an elegant garnish that complements the espresso flavor.
Instructions
Preheat Your Oven
Set your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Prepare the Crust
Mix graham cracker crumbs with melted butter and press into the bottoms of the liners. Bake for 5 minutes, then set aside.
Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth. Add espresso powder, vanilla extract, and eggs, mixing until just combined.
Fill the Muffin Cups
Spoon the batter evenly over the pre-baked crusts.
Bake to Perfection
Bake for 18-20 minutes, until the centers are just set. Let cool completely.
Chill for the Best Texture
Refrigerate for at least 3 hours, or overnight for the best flavor.
Garnish & Serve
Top with chocolate shavings, whipped cream, or a dusting of cocoa powder. Enjoy!
How to Serve Mini Espresso Cheesecakes
With a Shot of Espresso
Double up on the coffee flavor for the ultimate indulgence.
With a Dollop of Whipped Cream
Adds a light and creamy contrast to the rich cheesecake.
With a Chocolate Drizzle
Melted dark chocolate makes everything better!
As a Dessert Platter Addition
Serve alongside fresh berries or biscotti for a beautiful presentation.
Additional Tips
Use Room Temperature Ingredients
This ensures a smooth and lump-free cheesecake batter.
Don’t Overmix the Eggs
Overbeating can add air bubbles, leading to cracks in the cheesecakes.
Let Them Cool Gradually
Avoid sudden temperature changes to prevent sinking in the center.
Store Properly
Keep refrigerated in an airtight container for up to 5 days.
FAQ Section
Can I use decaf espresso powder?
Yes! You’ll still get the rich coffee flavor without the caffeine kick.
Can I make these in advance?
Absolutely! They taste even better after chilling overnight.
How do I prevent cracks in the cheesecake?
Don’t overmix the batter, and let them cool gradually before refrigerating.
Can I freeze mini cheesecakes?
Yes! Freeze them in an airtight container for up to 2 months.
What’s the best way to remove them from the liners?
Chill them first, then gently peel away the liners for a clean edge.
Can I use a different crust?
Of course! Try crushed Oreos or vanilla wafers for a twist.
How do I know when they’re done baking?
The centers should be just set but slightly jiggly—don’t overbake!
Can I use a regular muffin tin without liners?
Yes, but make sure to grease the pan well or use parchment circles.
Can I add liqueur for extra flavor?
A splash of coffee liqueur like Kahlúa would be a delicious addition!
How can I make them dairy-free?
Use dairy-free cream cheese and coconut cream for a similar texture.
Final Thoughts
These Mini Espresso Cheesecakes are the perfect bite-sized indulgence for coffee and dessert lovers alike. Rich, creamy, and packed with espresso flavor, they’re easy to make and even easier to love. Try them out and prepare to impress—whether it’s for yourself or your guests. Happy baking!
Print
Mini Espresso Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Espresso Cheesecakes are a coffee lover’s dream! Featuring a crunchy Oreo crust, creamy espresso-infused cheesecake filling, and a rich chocolate ganache topping, these bite-sized treats are perfect for any occasion. Easy to make and even easier to enjoy!
Ingredients
For the Crust:
-
20 Oreo cookies, finely crushed
-
1/2 teaspoon espresso powder
-
1/4 cup (57g) unsalted butter, melted
For the Cheesecake Filling:
-
12 ounces (340g) full-fat cream cheese, very soft
-
1/3 cup (76g) sour cream, room temperature
-
1/2 cup (99g) granulated sugar
-
1 teaspoon vanilla extract
-
1 large egg, room temperature
-
1 large egg yolk, room temperature
-
1/4 cup (57ml) heavy cream, room temperature
-
1 1/2 tablespoons (21ml) Kahlua or coffee liqueur (optional)
-
1 1/2 teaspoons espresso powder
For the Ganache:
-
6 ounces semi-sweet chocolate, finely chopped
-
1/2 cup (113ml) heavy cream
-
1/2 teaspoon espresso powder
-
Espresso beans & shaved chocolate, for garnish (optional)
Instructions
-
Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Lightly spray with non-stick baking spray.
-
Make the Crust: Pulse Oreo cookies in a food processor until fine crumbs form. Mix with espresso powder and melted butter until well combined.
-
Divide the mixture evenly into the cupcake liners, pressing it firmly into the bottom and slightly up the sides.
-
Bake for 5 minutes, then remove from oven and lower the temperature to 300°F (149°C). Let cool while preparing the filling.
-
Make the Cheesecake: Beat cream cheese and sour cream until smooth. Add sugar and vanilla extract, beating until combined.
-
On low speed, mix in the egg and egg yolk just until incorporated (avoid over-mixing).
-
Gently stir in the heavy cream, Kahlua (if using), and espresso powder.
-
Evenly distribute the cheesecake batter over the prepared crusts (cups will be full).
-
Bake for 16 minutes, then turn off the oven and leave the door closed for another 10 minutes.
-
Remove from oven and cool completely on a wire rack. Then refrigerate for at least 2 hours before serving.
-
Make the Ganache: Place chopped chocolate in a bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit for 1 minute, then whisk in espresso powder until smooth.
-
Let ganache cool for 5 minutes, then spoon over each chilled cheesecake. Garnish with espresso beans and shaved chocolate, if desired.
-
Serve immediately or refrigerate until ready to enjoy!
Notes
-
Substitutions: Use decaf espresso powder if you prefer a caffeine-free version.
-
Storage: Store in an airtight container in the refrigerator for up to 5 days.
-
Make Ahead: These cheesecakes can be made a day in advance for easy entertaining!
Nutrition
- Serving Size: 1 Cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg