If you are a fan of coffee and chocolate, let me introduce you to a dessert that will become your new obsession: Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe. These little delights pack an intense espresso flavor balanced perfectly with creamy cheesecake, a luscious chocolate ganache, and just a hint of coffee liqueur to elevate the whole experience. Every bite is a harmonious dance of rich textures and bold flavors that taste far more sophisticated than the effort required to make them.
Ingredients You’ll Need
The magic of Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe lies in its simple yet carefully chosen ingredients. Each brings depth—from the crumbly Oreo crust to the silky cream cheese filling and the glossy ganache topping, every component plays its role beautifully.
- Regular sized Oreo cookies: Provide a chocolaty, crunchy base that contrasts perfectly with the creamy filling.
- DeLallo espresso powder: Adds intense coffee flavor without extra liquid, ensuring your cheesecakes stay rich and firm.
- Unsalted butter (melted): Binds the crust together with a silky texture and slight richness.
- Full-fat cream cheese (very soft): The star of the cheesecake filling, creating that smooth and tangy foundation.
- Sour cream (room temperature): Adds moisture and a subtle tang that keeps the filling from feeling too dense.
- Granulated sugar: Sweetens everything just right without overpowering the espresso notes.
- Vanilla extract: Rounds out the flavors and brings warmth to the filling.
- Large egg and egg yolk (room temperature): Provide structure and creaminess, but be careful to not overmix for perfect texture.
- Heavy cream (room temperature): Ensures richness in both the filling and ganache.
- Kahlua or similar coffee liqueur (optional): Elevates the espresso flavor with a subtle boozy touch.
- Semi-sweet chocolate (finely chopped): Essential for creating a silky, glossy ganache topping.
- Espresso beans (optional): Add a crunchy, aromatic garnish for that final touch.
- Shaved chocolate (optional): Adds an elegant and decadent decoration on top.
How to Make Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup cupcake pan with paper liners that have a light spray of non-stick baking spray. Crush 20 Oreo cookies finely using a food processor or blender—it’s important to get the crumbs very fine so they stick together well. Mix these crumbs with 1/2 teaspoon DeLallo espresso powder and 1/4 cup melted unsalted butter. Press this mixture firmly into the bottom and slightly up the sides of each cupcake liner. Pop them in the oven for 5 minutes to set, then remove and cool on a wire rack while you prepare the filling. Don’t forget to reduce the oven temperature to 300°F!
Step 2: Make the Cheesecake Filling
Use a food processor or electric mixer to beat together 12 ounces of very soft cream cheese with 1/3 cup sour cream until the mixture is irresistibly smooth. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, blending until fully incorporated. On low speed, carefully add 1 large egg and 1 egg yolk without overmixing, ensuring the texture stays creamy. Gently fold in 1/4 cup heavy cream, 1 and 1/2 tablespoons Kahlua (if using), and 1 and 1/2 teaspoons espresso powder. Evenly pour the heavenly filling on top of your cooled crusts—your cupcake liners will be full, but don’t worry, that’s perfect!
Step 3: Bake and Cool
Bake your mini cheesecakes at 300°F for 16 minutes. Then switch off the oven and keep the door closed for another 10 minutes to let them set slowly without cracking. Remove the pan and allow it to cool completely on a wire rack. Once cool, chill these mini gems in the refrigerator for at least 2 hours to let the flavors meld and the texture firm up beautifully.
Step 4: Prepare the Chocolate Ganache
While your cheesecake is chilling, chop 6 ounces of semi-sweet chocolate finely and place it in a small heatproof bowl. Simmer 1/2 cup heavy cream on the stove, then pour it over the chocolate. Let it sit for a minute before whisking vigorously until the ganache is smooth, shiny, and irresistible. Stir in 1/2 teaspoon espresso powder for that coffee kick in every spoonful. Allow the ganache to cool for 5 minutes so it thickens just enough to dollop.
Step 5: Assemble and Decorate
Top each mini cheesecake with a generous tablespoon of the chocolate ganache. For a little extra wow factor and texture contrast, sprinkle with espresso beans and shaved chocolate. These small additions make them look as stunning as they taste. Serve immediately or refrigerate until it’s time to indulge.
How to Serve Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe
Garnishes
Nothing elevates these mini cheesecakes like a few espresso beans or a delicate shower of shaved chocolate on top. The beans add crunch and a punch of pure coffee flavor, while the shaved chocolate provides a touch of bittersweet elegance. Fresh mint or a light dusting of cocoa powder also look fantastic for a touch of color and aroma.
Side Dishes
Serve these indulgent treats alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for extra creaminess. A small glass of iced coffee, milk, or even a coffee liqueur cocktail pairs beautifully, enhancing those deep espresso notes and making the entire dessert experience feel like a mini celebration.
Creative Ways to Present
For special occasions, arrange your mini espresso cheesecakes on a decorative platter with fresh berries and edible flowers to brighten the presentation. You could also serve them in clear shot glasses layered with whipped cream or sprinkle finely crushed coffee beans around the plate for aroma and style. The smaller size means they’re perfect for elegant parties or casual get-togethers alike.
Make Ahead and Storage
Storing Leftovers
These mini cheesecakes store wonderfully in the fridge for up to 5 days if kept in an airtight container. This allows all the flavors to develop even more, making each bite even tastier as time goes by. Just make sure to add the ganache topping close to serving time if you want it fresh and glossy.
Freezing
You can freeze these mini cheesecakes before adding the ganache topping. Wrap them tightly in plastic wrap and place in an airtight container to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for the best texture. Ganache can be added fresh after thawing for optimal shine and flavor.
Reheating
Since these cheesecakes are best enjoyed chilled, reheating is not recommended. However, if you prefer a slightly softer texture, allow them to sit at room temperature for about 15 minutes before serving. This lets the flavors bloom and the ganache soften just enough without melting away.
FAQs
Can I make these cheesecakes without coffee liqueur?
Absolutely! The coffee liqueur is optional and enhances the coffee flavor, but if you prefer to avoid alcohol, you can simply omit it without losing the rich espresso taste.
Can I use a different type of cookie for the crust?
Yes, if you don’t have Oreo cookies, chocolate wafer cookies or chocolate graham crackers work well as alternatives, but the classic Oreo flavor pairs best with espresso.
Do I need to use full-fat cream cheese?
Full-fat cream cheese provides the best texture and richness for the cheesecake filling. Low-fat versions may result in a less creamy and slightly grainy texture.
How do I prevent cracks in the cheesecakes?
To avoid cracks, bake the cheesecakes at a lower temperature and allow them to cool gradually with the oven door closed after baking. Also, avoid overmixing the filling to prevent excess air incorporation.
Can I make these gluten-free?
Yes! Use gluten-free chocolate sandwich cookies for the crust and ensure your other ingredients, especially any flavorings, are gluten-free certified.
Final Thoughts
I truly hope you give the Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe a try—it’s a wonderfully rewarding dessert that’s elegant yet surprisingly easy to make. Whether for a cozy coffee date or a crowd-pleasing party treat, these mini cheesecakes deliver big flavors in every bite and are guaranteed to become a favorite in your recipe collection.
Print
Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 51 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Espresso Cheesecakes are rich, creamy, and infused with bold espresso flavor, topped with a luscious espresso chocolate ganache. Perfectly portioned in individual cupcake liners with a crunchy Oreo crust, these elegant desserts combine the smoothness of classic cheesecake with the intensity of coffee and chocolate, making them an irresistible treat for any occasion.
Ingredients
For the Crust:
- 20 regular sized Oreo cookies
- 1/2 teaspoon DeLallo espresso powder
- 1/4 cup (57g) unsalted butter, melted
For the Cheesecake Filling:
- 12 ounces (340g) full-fat cream cheese, very soft
- 1/3 cup (76g) sour cream, room temperature
- 1/2 cup (99g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup (57ml) heavy cream, room temperature
- 1 and 1/2 Tablespoons (21ml) Kahlua liqueur or similar coffee liqueur (optional)
- 1 and 1/2 teaspoons DeLallo espresso powder
For the Ganache:
- 6 ounces semi-sweet chocolate, finely chopped
- 1/2 cup (113ml) heavy cream
- 1/2 teaspoon DeLallo espresso powder
- espresso beans (for garnish, optional)
- shaved chocolate (for garnish, optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 12-cup cupcake pan with paper liners and lightly spray them with non-stick baking spray.
- Make the Oreo Crumbs: Place the Oreo cookies in a food processor or blender and pulse until they become very fine crumbs. Transfer to a large bowl.
- Combine Crust Ingredients: Add the espresso powder and melted butter to the cookie crumbs. Stir thoroughly to combine.
- Form the Crusts: Divide the crumb mixture evenly among the lined cupcake molds. Press the crumbs firmly into the bottom and slightly up the sides of each liner to form the crust.
- Bake the Crusts: Bake in the preheated oven for 5 minutes. Remove the pan and let the crusts cool on a wire rack. Reduce oven temperature to 300°F (149°C).
- Prepare the Cheesecake Batter: In a large bowl or food processor, beat the softened cream cheese and sour cream until very smooth.
- Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract, continuing to beat until smooth, scraping down the bowl as needed.
- Incorporate Eggs: On low speed, add the egg and egg yolk. Beat just until combined, being careful not to over mix.
- Mix in Remaining Ingredients: Turn off the mixer. Using a spatula, gently fold in the heavy cream, Kahlua (if using), and espresso powder until evenly combined.
- Fill the Cups: Pour the cheesecake filling evenly over the baked crusts. The cups will be quite full.
- Bake the Cheesecakes: Bake at 300°F for 16 minutes. Then, turn off the oven and leave the door closed for 10 minutes to gently finish baking.
- Cool Completely: Remove the pan from the oven and cool on a wire rack until room temperature. Then refrigerate for at least 2 hours to set fully.
- Remove from Pan: Once chilled, carefully remove the mini cheesecakes from the pan. Store in an airtight container in the refrigerator for up to 5 days.
- Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl.
- Heat Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat. Once simmering, pour it over the chopped chocolate.
- Combine Ganache: Let sit for 1 minute, then add espresso powder and whisk vigorously until smooth and shiny. Allow ganache to cool for 5 minutes before topping the cheesecakes.
- Top and Garnish: Spoon a tablespoon of ganache over each chilled mini cheesecake. Garnish with espresso beans and shaved chocolate if desired.
- Serve or Store: Serve immediately or keep refrigerated until ready to serve.
Notes
- Make sure all dairy ingredients are at room temperature for a smooth filling.
- Do not overmix the eggs into the batter to maintain a creamy texture.
- The Kahlua is optional and can be omitted for a non-alcoholic version.
- Chilling the cheesecakes for at least 2 hours is essential for proper setting.
- This recipe makes 12 mini cheesecakes; adjust ingredients proportionally for different quantities.
- Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Use a sharp knife dipped in hot water to make clean cuts if desired.
