You won’t believe how these mini coffee cheesecakes pack a punch of flavor in every bite. Perfect for coffee lovers and dessert enthusiasts alike, these little treats are sure to impress.
Why This Recipe Works
- The combination of coffee and cheesecake creates a rich and indulgent flavor profile that’s hard to resist.
- Using a muffin tin for baking ensures each cheesecake is perfectly portioned and easy to serve.
- The graham cracker crust adds a delightful crunch that contrasts beautifully with the creamy filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup strong brewed coffee, cooled
Equipment Needed
- Muffin tin
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Prepare the Crust
Start by mixing the graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly to form the crust. Bake at 325°F for 5 minutes, then let cool.
Make the Filling
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract and cooled coffee until the filling is creamy and uniform.
Bake the Cheesecakes
Pour the filling over the cooled crusts, filling each muffin cup about 3/4 full. Bake at 325°F for 20-25 minutes, or until the centers are just set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill Before Serving
Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to set properly. This step is crucial for achieving the perfect texture.
Enjoy Your Creation
Serve the mini coffee cheesecakes as is, or top with whipped cream and a sprinkle of cocoa powder for an extra special touch.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smooth and lump-free filling. If you’re short on time, you can use instant coffee dissolved in a little hot water instead of brewed coffee. Just make sure it’s cooled before adding it to the filling. To easily remove the cheesecakes from the muffin tin, run a knife around the edge of each cup before lifting them out.
Recipe Variations
- Try using chocolate graham crackers for the crust for a mocha twist.
- Add a layer of chocolate ganache on top of each cheesecake for extra decadence.
- Mix in some mini chocolate chips into the filling for a bit of texture.
- Use decaf coffee if you’re sensitive to caffeine but still want the coffee flavor.
Frequently Asked Questions
Can I make these cheesecakes ahead of time? Absolutely! These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
Can I freeze them? Yes, these cheesecakes freeze well. Just wrap them individually and store in an airtight container for up to a month.
How can I tell when they’re done baking? The cheesecakes are done when the edges are set but the centers still have a slight jiggle. They will continue to set as they cool.
Summary
These mini coffee cheesecakes are the perfect treat for any occasion. With their rich coffee flavor and creamy texture, they’re sure to be a hit. Plus, they’re easy to make and can be customized to suit your taste.
