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Mini but decadent, these Coffee Cheesecake are rich and creamy with plenty of coffee flavor nestled in a buttery Oreo crust and whipped cream topping.
This post is sponsored by American Dairy Association Mideast. All opinions are my own.
Easy Mini Coffee Cheesecakes
Not a day goes by that you won’t find me with coffee in hand, and you know what goes good with coffee? Cheesecake, and you’ll find plenty of cheesecake recipes to choose from, including my OG mini cheesecakes, which this recipe is adapted from.
If you know me, you know I am a huge fan of bite-size desserts and cheesecake, and while these Mini Coffee Cheesecakes are small, they sure do pack a punch.
First up is the buttery Oreo crust followed by the silkly coffee cheesecake filling. It’s made using espresso powder. To get that added coffee flavor, there’s both strong brewed espresso and powdered espresso in the filling. It’s all topped off with a dollop of homemade whipped cream.
You know who else loves a good dessert? My friends at the American Dairy Association Mideast. They’ve been a partner of mine going on eight years now. My fridge is always stocked with milk, cheese, yogurt (hello toddler mom!) and of course butter but also baking essentials like heavy cream, sour cream and cream cheese.
Did you know that dairy-based foods provide nutrients for people of all ages? The amount of dairy foods you need each day depends on your age of course, but the protein in dairy – whey and casein – keeps you feeling full longer, provides energy to fuel your day and helps muscles recover. Sometimes that means adding some milk to your coffee or having some yogurt with breakfast and sometimes that means an extra mini cheesecake, you decide.
Important Cheesecake Ingredients
Be sure to allow time for the cream cheese, eggs and sour cream to be at room temperature before you begin. This will allow them to better incorporate together and help prevent a lumpy filling.
- Full-fat cream cheese– always use full-fat when making cheesecake. It’s not only for flavor but also texture.
- Sour cream– this recipe uses full-fat sour cream but swap it out with Greek yogurt for some added protein.
- Espresso powder– This is usually found near the instant coffee in the grocery store. See more details below. If you only have ground or instant coffee, that is the next best alternative.
What is Espresso Powder?
It’s basically a very finely ground and offers a stronger, darker flavor than traditional coffee. It’s also designed to dissolve quickly in water. Espresso powder has a highly concentrated flavor that is better than instant or ground coffee, so you only need to use a small amount to get the flavor.
How to Make Mini Coffee Cheesecakes
This comes together in 3 separate but easy parts. The crust, the filling and the topping. You’ll need to cool the cheesecakes completely before adding the toppings.
Step 1: Make the Crust
Grind the Oreos into fine crumbs and then combine with melted butter, stirring to combine. Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.
Step 2: Make the Cheesecake Filling
Brew some espresso with 2 teaspoons of hot water with 1 tablespoon of espresso until the powder is dissolved, and then set aside.
Beat the cream cheese together with the sugar until the mixture is smooth and free of any lumps.
Next, add in the brewed espresso, the remaining 1 tablespoon of espresso powder, vanilla extract and sour cream. Beat this until it’s well combined. Then add the eggs, beating until the mixture is completely smooth.
Step 3: Fill the Pan
Into the prepared crust, add the cheesecake filling using either a large cookie scoop or ¼ cup measuring cup. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
Step 4: Bake and Chill
These only need about 15-18 minutes in the oven. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving.
Step 5: Add the Toppings
I topped these with my easy whipped cream. For the best whipped cream, chill the bowl and mixer in the freezer for 5-10 minutes, so it keeps the cream really cold. I dusted these with a touch of cocoa powder.
Cheesecake Variation Ideas
Change the crust. I think chocolate is best paired with the coffee filling, but for a holiday twist consider using something like gingerbread or Biscoff cookies. Of course, a standard graham cracker crust would also do. Whatever you use, you need about 1 ½ cups of cookie crumbs.
Change the topping. If you’re looking for an alternative flavor, these would go great with my chocolate whipped cream or add a touch of espresso powder to your whipped cream for added coffee flavor. You might also consider adding a chocolate ganache topping like I did with these peppermint bark cheesecakes.
Add more coffee. I looove chocolate-covered espresso beans. If you want to add a little crunch to your cheesecake, finely chop some of these and add it into the batter, maybe ¼ cup or so.
Make them into bars. If you’d rather have cheesecake bars, bake these in an 8 or 9-inch square pan lined with parchment paper. The baking time will vary between 15-25 minutes.
Storing and Freezing Instructions
These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. If you plan to make them ahead of time, I recommend adding the toppings the day you plan to serve.
To freeze, once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator then add the toppings prior to serving.
For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-MIlk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.Print
Mini but decadent, these Coffee Cheesecakes are rich and creamy with plenty of coffee flavor nestled in a buttery Oreo crust and whipped cream topping.
For the Crust
- 16 Oreo cookies
- 2 tablespoons (30g) unsalted butter, melted
For the Filling
- 2 teaspoons (10ml) water, hot
- 2 tablespoons fine ground espresso powder, divided
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/3 cup (63g) granulated sugar
- 1 tablespoon (15ml) Pure Vanilla extract
- ½ cup (60g) sour cream, at room temperature
- 2 large eggs, at room temperature
For the Toppings
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- Cocoa powder for dusting
For the Crust
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- Grind the Oreos into a fine crumb using a food processor or blender, combine them with the melted butter, and stir until well combined.
- Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.
For the Filling
- In a small dish, combine the hot water with 1 tablespoon of espresso powder and mix together until it’s dissolved. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- To the bowl add the brewed espresso and remaining espresso powder, sour cream, and vanilla extract. Beat together until well combined. Finally, beat in the eggs until well combined and smooth.
- Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
For the topping:
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and dust with cocoa powder.
Storing and Freezing
- Storing:These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. If you plan to make them ahead of time, I recommend adding the toppings the day you plan to serve.
- Freezing: Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator then add the toppings prior to serving.
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Keywords: Mini Cheesecakes, Mocha Cheesecakes, espresso cheesecake