Mini Espresso Cheesecake Desserts
Delightful mini cheesecakes blending rich flavors of espresso and creamy cheesecake, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons espresso or strong coffee, cooled
- 2 large eggs
- Whipped cream for topping
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press about 1 tablespoon of this mixture into the bottom of each muffin liner.
- Beat the cream cheese until smooth, then gradually add the powdered sugar.
- Stir in the vanilla extract and cooled espresso, then add the eggs, mixing gently.
- Pour the cheesecake batter over the prepared crusts, filling each cup about 3/4 full.
- Bake for 20-25 minutes until the centers are set but still jiggle slightly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to chill for at least 2 hours.
- Top with whipped cream and chocolate shavings before serving.
Notes
Ensure cream cheese is at room temperature for smooth blending. Don’t overmix your batter once the eggs are added.
Nutrition
- Serving Size: 1 dessert
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://yummyfirst.com/mini-espresso-cheesecake-bites/