Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Espresso Cheesecakes With Chocolate Ganache and Coffee Liqueur Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Combine Crust Ingredients: Add the espresso powder and melted butter to the cookie crumbs. Stir thoroughly to combine.
  4. 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.
  5. 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).
  6. Prepare the Cheesecake Batter: In a large bowl or food processor, beat the softened cream cheese and sour cream until very smooth.
  7. Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract, continuing to beat until smooth, scraping down the bowl as needed.
  8. Incorporate Eggs: On low speed, add the egg and egg yolk. Beat just until combined, being careful not to over mix.
  9. 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.
  10. Fill the Cups: Pour the cheesecake filling evenly over the baked crusts. The cups will be quite full.
  11. 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.
  12. 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.
  13. 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.
  14. Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl.
  15. Heat Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat. Once simmering, pour it over the chopped chocolate.
  16. 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.
  17. Top and Garnish: Spoon a tablespoon of ganache over each chilled mini cheesecake. Garnish with espresso beans and shaved chocolate if desired.
  18. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfulmealguide.com/mini-espresso-cheesecakes-with-chocolate-ganache-and-coffee-liqueur-recipe/