Mini Espresso Cheesecake Desserts
A delightful combination of creamy cheesecake and bold espresso flavors, perfect for gatherings or a quiet indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 140 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 in a medium bowl until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form a crust.
- Beat the cream cheese in a large bowl until smooth and creamy.
- Add the powdered sugar gradually, mixing until smooth.
- Stir in the vanilla extract and cooled espresso, followed by the eggs, mixing until fully combined.
- 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 slightly jiggly.
- Cool in the pan for 10 minutes, then transfer to a wire rack and chill in the refrigerator for at least 2 hours.
- Top with whipped cream and chocolate shavings before serving.
Notes
Allow sufficient chilling time for optimal texture. You can use reduced-fat cream cheese or Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://yummyfirst.com/mini-espresso-cheesecake-desserts/