Mini Espresso Cheesecake Desserts
Delicious bite-sized cheesecakes with rich espresso flavor and a crunchy graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs Provides a crunchy, buttery base
- 1/4 cup granulated sugar Adds sweetness
- 1/2 cup unsalted butter, melted Ensures crust is rich
For the cheesecake filling
- 16 ounces cream cheese, softened The heart of the cheesecake
- 1 cup powdered sugar Extra sweetness
- 1 tablespoon vanilla extract Elevates aroma
- 2 tablespoons espresso or strong coffee, cooled Provides robust flavor
- 2 large eggs Helps bind the mixture
For the topping
- whipped cream Adds lightness and sweetness
- chocolate shavings For garnish and added flavor
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with paper liners.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and mix until incorporated.
- Add the vanilla extract, cooled espresso, and eggs; mix until smooth.
- Pour the cheesecake batter over your crusts, filling each about 3/4 full.
Baking
- Bake for 20-25 minutes, until the centers are just set.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Chill in the refrigerator for at least 2 hours.
Serving
- Top with whipped cream and chocolate shavings before serving.
Notes
To ensure success, properly soften cream cheese and don’t skip the chilling time.