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
Scale
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
