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Mini Espresso Cheesecake Desserts

Indulge in these delicate Mini Espresso Cheesecake Desserts that beautifully blend the boldness of espresso with the creamy richness of cheesecake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs The heart of your crust, offering a sweet, crunchy contrast.
  • 1/4 cup unsweetened cocoa powder Introducing a rich, chocolatey essence that elevates the overall dessert.
  • 1/4 cup granulated sugar For a touch of sweetness that melds perfectly with the others.
  • 1/2 cup unsalted butter, melted This velvety fat ensures your crust holds together while adding lusciousness.
For the cheesecake filling
  • 16 ounces cream cheese, softened The star of the show, providing a creamy, silky texture.
  • 1 cup powdered sugar Adding a light sweetness that balances the density of the cream cheese.
  • 1 teaspoon vanilla extract Enhancing the flavors with its warm, aromatic presence.
  • 2 tablespoons espresso powder Infusing the cheesecake with a coffee punch.
  • 2 large eggs Providing structure and creaminess to your filling.
For topping (optional)
  • Whipped cream An optional airy dollop for added sweetness and elegance.
  • Cocoa powder A final sprinkle to elevate the dessert's appearance and flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Prepare your muffin tin by lining it with paper liners.
  3. In a mixing bowl, combine graham cracker crumbs, cocoa powder, and granulated sugar.
  4. Pour in melted unsalted butter, mixing until the crumbs are well coated.
  5. Press the crust mixture evenly into the bottom of each muffin liner.
Cheesecake Filling
  1. In another bowl, beat softened cream cheese until beautifully smooth.
  2. Gradually add powdered sugar, mixing until creamy.
  3. Incorporate vanilla extract and espresso powder, mixing until combined.
  4. Add eggs, mixing until just combined without overmixing.
  5. Spoon the cheesecake batter over the crusts, filling each muffin liner about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until the centers are set.
  2. Allow the cheesecakes to cool completely in the pan.
  3. Once cooled, refrigerate for at least 2 hours.
Serving
  1. Top with whipped cream and a dusting of cocoa powder before serving.

Notes

Use room temperature ingredients for a smooth batter. You can make the crust and batter the day before for richer flavor. Store leftovers in an airtight container for up to 5 days.