Description
These mini coffee cheesecakes are rich, creamy, and infused with the perfect coffee flavor. Ideal for coffee lovers and perfect for sharing!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 2 tbsp strong brewed coffee (cooled)
- 1/2 tsp vanilla extract
Optional Topping:
- Whipped cream
- A dusting of cocoa powder or chocolate shavings
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottoms of a lined muffin tin. Bake for 5 minutes, then let cool.
- Make the Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add the egg, coffee, and vanilla, mixing until combined.
- Assemble and Bake:
- Spoon the cheesecake filling over the prepared crusts, filling each cup 3/4 full.
- Bake for 18–20 minutes or until the centers are set.
- Let cool completely, then refrigerate for at least 2 hours.
- Top and Serve:
- Add whipped cream and garnish with cocoa powder or chocolate shavings before serving.
Notes
- Use decaffeinated coffee for a caffeine-free option.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 190
- Sugar: 11g
- Fat: 14g
- Carbohydrates: 15g
- Protein: 3g