These irresistible mini-sized espresso cheesecakes are nestled on a Oreo cookie base and crowned with a luscious cloud of chocolate whipped topping that is generously dusted with cocoa powder. These mini cheesecakes are an indulgence fit for any occasion, with a special nod to the holiday season.
These showstopping mini cheesecakes are reminiscent of Italian tiramisu, but in bite-sized cheesecake form. It’s a challenge to picture a more dazzling addition to this year’s holiday dessert spread.
If there was ever a match made in delicious-sweets heaven, it is the union of the espresso flavored aspects of tiramisu and cheesecake together in one bite. Tiramisu’s flavors play so well with rich and creamy cheesecake that it can only be said they were made for each other.
Related: Cinnamon Swirl Cheesecake
Why I Love These Mini Espresso Cheesecakes
- Made with the best combination of flavors – robust espresso, velvety cheesecake, and Oreo crunch.
- Bite-sized portions, just like my cherry cheesecake tacos, for easy indulgence and serving a crowd.
- A make-ahead dessert, ensuring it’s ready for party time.
- Versatile and suitable for various occasions, while adaptable for different seasons, with a special charm for holiday festivities
- Effortless to share and serve, making it a crowd-pleaser.
- Perfect for the coffee lover.
Ingredients
Crust:
- Oreo Cookies: The rich chocolatey base for the crust.
- Butter: Binds the cookie crumbs, adding a buttery texture to the crust.
Cheesecake Filling:
- Cream Cheese: Forms the creamy and decadent base of the cheesecake.
- Greek Yogurt: Adds a tangy and velvety texture to the filling.
- Granulated Sugar: Sweetens and enhances the overall flavor of the cheesecake.
- Cornstarch: Contributes to the smooth and firm texture of the filling.
- Vanilla extract: Infuses a vanilla flavor.
- Brewed Espresso: The robust coffee flavor.
- Eggs: Provide structure and richness to the cheesecake.
Whipped Chocolate Topping:
- Heavy Whipping Cream: Creates a light and fluffy texture for the chocolate topping.
- Instant Hot Chocolate Mix: Adds a quick and convenient chocolate flavor along with sweetness.
- Vanilla Extract: Enhances with a hint of vanilla.
- Cocoa Powder: Dusts the cheesecakes with a rich cocoa flavor.
Possible Substitutions
It’s important to note that cheesecake filling can really differ in flavor and especially texture when swapping out ingredients.
Crust:
- Chocolate sandwich cookies or graham crackers can easily substitute for Oreo Cookies.
- Melted margarine, coconut oil or unsalted butter can replace butter.
Cheesecake Filling:
- Plant-based cream cheese can be used as a substitute.
- Non-dairy yogurt can replace Greek yogurt.
- Arrowroot powder or tapioca starch can be used in place of cornstarch.
- Vanilla extract can be replaced with almond or hazelnut extract.
- Brewed coffee or strong coffee can be used instead of espresso.
- Vegan egg substitutes, like flax eggs, can replace eggs.
Whipped Chocolate Topping:
- Coconut cream or non-dairy whipped topping can substitute for heavy whipping cream.
- Cocoa powder and a sweetener can replace instant hot chocolate mix.
- Almond or coconut extract can be used instead of vanilla extract.
- Dairy-free cocoa powder can replace regular cocoa powder.
How to Make Mini Espresso Cheesecakes
Crust:
- Preheat oven. Grease mini cheesecake pans or line a cupcake pan with liners.
- Pulverize Oreo cookie crumbs.
- Firmly press cookies into crusts. Bake. Set aside.
Cheesecake Filling:
- Beat cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla, and espresso; beat again. Add eggs one at a time; mix until blended.
- Scoop batter into wells, filling to the top.
- Bake. Cool and refrigerate.
Whipped Chocolate Topping:
- Carefully remove cheesecakes from wells.
- Beat cream, hot chocolate mix, and vanilla until stiff peaks form.
- Spread over mini cheesecakes.
- Sift a heavy dusting of cocoa powder.
Recipe Variation Ideas
For a mocha variation, add 1/4 cup of cocoa powder to the cheesecake filling for an extra chocolatey twist and drizzle melted chocolate over the finished cheesecake before adding the whipped topping.
Add a nutty twist by replacing the Oreo crust with a hazelnut or chocolate cookie crust and mix 1/2 cup of chopped hazelnuts into the cheesecake filling.
Make it a raspberry ripple by swirling raspberry preserves into the cheesecake batter before baking for a fruity touch and garnish with fresh raspberries on top of the whipped chocolate topping.
For the caramel lover, drizzle caramel sauce over the Oreo crust before adding the cheesecake filling and stir in 1/4 cup of caramel sauce into the cheesecake batter.
Expert Tips
- Make sure cream cheese, Greek yogurt and eggs are at room temperature for a smoother cheesecake texture.
- Use full-fat cream cheese and Greek yogurt for the best texture and flavor.
- Press the crust firmly and evenly into the pan to create a stable base.
- When preparing the cheesecake filling, avoid overmixing to prevent a dense texture.
- Adjust the amount of brewed espresso based on your preference for a stronger or milder coffee flavor.
- Keep a close eye on the cheesecakes while baking. They are ready when set but still slightly jiggly in the center.
- Allow the cheesecakes to cool at room temperature before refrigerating. This ensures they set properly and develop the right texture.
- For the chocolate topping, use cold whipping cream for better volume and stiffness.
- Experiment with additional toppings like chopped nuts, caramel drizzle, or fresh berries for added flavor and visual appeal.
- Feel free to customize the recipe with your favorite cookies for the crust or explore different extracts for unique flavor profiles.
- Add whipped topping right before serving for the best presentation.
Frequently Asked Questions (FAQs)
Can I use instant coffee instead of brewed espresso in the cheesecake filling? Yes. Adjust the quantity based on your desired coffee flavor intensity.
Can I make these cheesecakes ahead of time? Yes, these mini cheesecakes can be made in advance and stored in the refrigerator. Just wait to add the whipped chocolate topping until serving.
Can I freeze these mini cheesecakes? Yes, these cheesecakes freeze well without the topping. Thaw in the refrigerator before serving.
Can I substitute regular cream cheese with a low-fat version? While it may alter the texture slightly, you can use low-fat cream cheese for a lighter option.
How do I prevent cracks on the surface of the cheesecakes? Avoid overmixing really helps. Since these cheesecakes are covered with topping, you don’t have to worry about it too much.
Can I use a different type of cookie for the crust? Feel free to get creative and try your favorite cookies for a unique twist on the crust.
How long will these mini cheesecakes stay fresh in the refrigerator? These cheesecakes can be stored in the refrigerator for up to 3-4 days, maintaining their freshness and flavor.
Can I make these cheesecakes gluten-free? Yes, opt for gluten-free cookies for the crust and make sure other ingredients used are gluten-free.
What adjustments should I make for high-altitude baking? Consider slightly reducing the sugar and increasing the baking temperature by a few degrees to account for high-altitude conditions.
Can I use a different type of yogurt in place of Greek yogurt? Yes, you can use regular yogurt, but Greek yogurt is what contributes to a thicker and creamier texture so they may not turn out the same.
More Cheesecake Recipes
- Cranberry Cheesecake
- White Chocolate Raspberry Cheesecake
- Rolo No-Bake Cheesecake
- Mini Blueberry Cheesecakes
- Pumpkin Cheesecake Dip
- Caramel Apple Cheesecake Bars
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Mini Espresso Cheesecakes
Equipment
- 2 mini cheesecake pan or muffin tin*
- hand mixer or stand mixer
Ingredients
Oreo Cookie Crust:
- 18 Oreo cookies
- 4 tbsps. butter, melted
Espresso Cheesecake Filling:
- 2 (8 oz.) packages cream cheese, room temperature full fat
- 1/3 cup plain Greek yogurt, room temperature full fat
- 3/4 cup granulated sugar
- 1 tbsp. cornstarch
- 1 tsp. vanilla extract
- 1/3 cup brewed espresso, room temperature
- 3 large eggs, room temperature
Whipped Chocolate Topping:
- 1 cup heavy whipping cream
- 1 envelope (3 tbsps.) instant hot chocolate mix
- 1 tsp. vanilla extract
- 1-1/2 tbsps. cocoa powder
Instructions
Oreo Cookie Crust:
- Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
- In a food processor, pulse the cookies to crumbs (or pulverize in a plastic bag with a rolling pin). Place crumbs in a small bowl. Stir in melted butter until fully incorporated. Press an even amount of crust into the bottom of each mini cheesecake well or cupcake liner.18 Oreo cookies, 4 tbsps. butter, melted
- Press down the crusts firmly, using a small glass, or the back of a spoon.
- Bake for 8 minutes. Set aside while they cool.
Espresso Cheesecake Filling:
- In a large mixing bowl beat cream cheese and Greek yogurt together until smooth; 2 minutes. Add sugar, cornstarch, vanilla extract and espresso, and continue beating until combined. Add eggs, one at a time, beating just until yolks are blended. (Do not overmix.)2 (8 oz.) packages cream cheese, room temperature, 1/3 cup plain Greek yogurt, room temperature, 3/4 cup granulated sugar, 1 tbsp. cornstarch, 1 tsp. vanilla extract, 1/3 cup brewed espresso, room temperature, 3 large eggs, room temperature
- Scoop batter into cheesecake wells over the crusts, filling each to the top.
- Bake until set, about 18 to 22 minutes. (Around 30 for muffin size.) Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature, and refrigerate (in the pan) at least four hours or overnight.
Whipped Chocolate Topping:
- Carefully remove mini cheesecakes from the pan wells, or from cupcake liners.
- Beat cream, hot chocolate mix and vanilla extract with an electric mixer until stiff peaks form. Dollop over the mini cheesecakes.1 cup heavy whipping cream, 1 envelope (3 tbsps.) instant hot chocolate mix, 1 tsp. vanilla extract
- With a sifter, sprinkle topping with a heavy dusting of cocoa powder.1-1/2 tbsps. cocoa powder
Notes
Nutrition
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