If you’re searching for a perfectly portioned dessert that blends creamy cheesecake bliss with a rich burst of coffee flavor, the Mini Coffee Cheesecake is about to become your new obsession. These little treats are the best of all worlds: individual-sized for easy serving, delightfully smooth and tangy, and with just enough real brewed coffee to jolt your tastebuds to life. Whether you want to impress at a dinner party or just treat yourself to a little something special, this Mini Coffee Cheesecake recipe is straightforward, satisfying, and completely irresistible.
Ingredients You’ll Need
There’s something magic about taking simple, everyday ingredients and turning them into a show-stopping Mini Coffee Cheesecake. Each component, from the crumbly crust to the luscious creamy filling, is essential for that perfect bite.
- Graham cracker crumbs: The golden base—these add a lovely crunch and a hint of honey flavor.
- Granulated sugar: Just the right amount goes into both the crust and filling for balanced sweetness.
- Unsalted butter (melted): Brings everything together in the crust and adds a rich, buttery taste.
- Cream cheese (softened): The heart of the cheesecake—make sure it’s genuinely soft for a silky smooth finish.
- All-purpose flour: Just a touch helps set the filling and gives it structure without heaviness.
- Egg (large): Holds the cheesecake together with the perfect custardy texture.
- Sour cream: Adds a tangy lift that balances the sweetness and keeps every bite oh-so creamy.
- Strong brewed coffee (cooled): The key to that bold, aromatic coffee flavor—choose your favorite blend or try espresso for extra depth.
- Vanilla extract: A classic touch that rounds out all the flavors.
- Sweetened whipped cream, chocolate shavings, or cocoa powder (optional): The perfect finishing touches, making each mini cheesecake as beautiful as it is delicious.
How to Make Mini Coffee Cheesecake
Step 1: Prepare the Muffin Tin and Preheat
Start by preheating your oven to a cozy 325°F, then line six wells of a muffin tin with paper liners. This simple step not only makes clean-up a breeze but also helps keep your Mini Coffee Cheesecake looking picture-perfect when you’re ready to serve.
Step 2: Build the Graham Cracker Crust
In a small bowl, mix together the graham cracker crumbs, a sprinkle of sugar, and melted butter until every crumb is glistening and moist. Evenly spoon this mixture into each liner and press down firmly—I like using the bottom of a measuring cup to get a nice, compact crust. Pop them in the oven for 5 minutes to set while you whip up the creamy filling.
Step 3: Whip the Cheesecake Filling
This part is where the magic really happens! In a medium bowl, beat together the softened cream cheese and sugar until smooth and fluffy. Add in the flour and blend until just combined. Crack in your egg, beating until smooth. Finally, gently fold in the tangy sour cream, cooled brewed coffee (for that signature kick!), and vanilla extract until your filling is utterly creamy with the loveliest coffee aroma.
Step 4: Fill and Bake
Spoon or pour the cheesecake filling evenly over each crust—it’s okay if you sneak a taste, this batter is almost too good! Bake your mini cheesecakes in the preheated oven for 16 to 18 minutes, or until the centers are just set and ever-so-slightly wobbly. Patience is key here; don’t overbake, so your Mini Coffee Cheesecake stays creamy and dreamy.
Step 5: Cool and Chill
Allow the cheesecakes to cool at room temperature when they come out of the oven—this helps prevent cracks and keeps them velvety. Then, refrigerate for at least 2 hours (or overnight if you’re prepping ahead) so everything firms up beautifully. The wait is worth it, I promise!
How to Serve Mini Coffee Cheesecake
Garnishes
The finishing touches make your Mini Coffee Cheesecake truly shine. Try a swirl of sweetened whipped cream, a scattering of dark chocolate shavings, or a dainty dusting of cocoa powder. Each option adds its own pop of flavor and texture, so pick your favorite or let your guests mix and match!
Side Dishes
These cheesecakes pair wonderfully with fresh berries or sliced fruit, which offer a bright, acidic contrast to the creamy, rich filling. A small espresso or dessert wine alongside never hurts either, heightening those coffee notes for true indulgence.
Creative Ways to Present
Why not make your Mini Coffee Cheesecake a centerpiece? Arrange them on a pretty platter, stack them on a dessert tower, or tuck each one into a decorative cupcake wrapper for a festive feel. Add little flags or edible flowers for extra wow-factor at showers or dinner parties.
Make Ahead and Storage
Storing Leftovers
One of the major perks of Mini Coffee Cheesecake is their ability to hold up brilliantly in the fridge. Place any leftovers in an airtight container and refrigerate for up to 4 days. The flavors mellow and mingle, making them perhaps even better on day two!
Freezing
If you want to plan further ahead, you can absolutely freeze these treats. Once fully cooled and chilled, wrap each cheesecake individually and stash them in a freezer-safe bag or container. They keep for up to a month—just thaw in the fridge overnight before serving.
Reheating
These mini cheesecakes are best enjoyed cold, straight from the fridge, but if you prefer a softer texture, set them at room temperature for 15 to 20 minutes before serving. There’s no need to microwave or heat them in the oven, as that could dry them out or melt the topping.
FAQs
Can I make Mini Coffee Cheesecake without a muffin tin?
Yes! If you don’t have a muffin tin, try using silicone cupcake molds or even small ramekins. Just line them for easy removal, and adjust baking time if needed since depths may vary.
What kind of coffee works best?
Strongly brewed coffee, preferably a dark roast, gives the most pronounced flavor, but instant espresso (dissolved in water) is a fantastic way to boost intensity. Just make sure your coffee is cooled before adding it to the filling to avoid curdling the cream cheese.
Can I double the recipe?
Absolutely! This recipe easily doubles or triples if you’re making treats for a crowd. Just use multiple muffin tins or bake in batches, and adjust your ingredients accordingly to keep those proportions perfect.
Are these Mini Coffee Cheesecakes gluten-free?
As written, they are not gluten-free, due to the graham crackers and a touch of all-purpose flour. Substitute your favorite gluten-free graham crackers and use a gluten-free all-purpose flour blend for a delicious gluten-free version.
Can I add chocolate to the filling?
Definitely! Stir a handful of mini chocolate chips into the batter before baking, or swirl in some melted chocolate for a mocha twist. The combination of coffee and chocolate is always a crowd favorite.
Final Thoughts
If you’re ready to wow your friends, family, or just yourself, give this Mini Coffee Cheesecake recipe a whirl. Every bite is pure heaven for coffee lovers and cheesecake fans alike—and the fact you get your own personal cake is just the icing on top. I can’t wait for you to try it and fall in love with your new go-to dessert!
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Mini Coffee Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including chilling)
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These delightful mini coffee cheesecakes are a perfect treat for coffee and dessert lovers alike. Creamy, rich, and with a hint of coffee flavor, they are sure to impress your guests. Topped with sweetened whipped cream or chocolate shavings, they make a stunning presentation for any occasion.
Ingredients
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 2 tablespoons sour cream
- 2 tablespoons strong brewed coffee, cooled
- 1/2 teaspoon vanilla extract
For the topping (optional):
- sweetened whipped cream
- chocolate shavings
- dusting of cocoa powder
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a muffin tin with 6 paper liners.
- Make the crust: In a small bowl, mix the graham cracker crumbs, sugar, and melted butter. Spoon the mixture into the liners and press down firmly to form crusts. Bake for 5 minutes.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add flour, egg, sour cream, coffee, and vanilla. Divide filling among crusts.
- Bake: Bake for 16 to 18 minutes until just set. Cool and refrigerate for at least 2 hours.
- Top and serve: Top with whipped cream, chocolate shavings, or cocoa powder before serving.
Notes
- You can use instant espresso powder dissolved in hot water for a stronger coffee flavor.
- These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
