Mini Espresso Cheesecakes

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 This Recipe

• 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.

How to Make Mini Espresso Cheesecakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and pre-bake):
  Heat the oven to 325°F (163°C) and grease your mini cheesecake pan, or line a cupcake pan with paper liners if that’s what you have. I use Oreos for the crust, and a quick spin in the food processor turns them into fine crumbs. Press the mixture firmly into each well and bake for 5 minutes so they set up a bit. Let them cool while you work on the filling.
• Step Two (make the filling):
  Beat the cream cheese and Greek yogurt together until smooth. Add the sugar, cornstarch, vanilla, and brewed espresso and keep mixing until it all blends together. Add the eggs one at a time, mixing just until they disappear into the batter. You don’t want to overdo it—the goal is creamy, not dense.
• Step Three (fill and bake):
  Scoop the batter into each well, filling them right to the top. Bake for about 18 to 20 minutes, just until the edges are set and the centers have a little wiggle left. That jiggle means the texture will be silky once chilled.
• Step Four (cool and chill):
  Let them cool completely at room temperature, then refrigerate for at least two hours. This is where they firm up and take on that smooth cheesecake texture.
• Step Five (chocolate topping):
  Beat the heavy cream with the hot chocolate mix and vanilla until stiff peaks form. It’s thick, glossy, and holds beautifully. Spread or pipe it over the chilled cheesecakes, then give them a good dusting of cocoa powder before serving.

Recipe Tips

• Bring the cream cheese, Greek yogurt, and eggs to room temp so the batter blends smooth and bakes evenly.
• Stick with full-fat cream cheese and yogurt for that rich, classic texture.
• Press the crust in firmly and evenly so it stays put when you lift the cheesecakes out.
• Mix the filling just until combined. Overdoing it makes the texture heavy instead of creamy.
• Adjust the espresso strength to your taste. I like it bold, but mild works if you want the chocolate to lead.
• Pull them from the oven when they’re set around the edges and still a little jiggly in the center.
• Let them cool fully before chilling so they set up right and don’t crack.
• Use cold whipping cream for the chocolate topping so it thickens and holds its shape.
• Top with nuts, caramel, or berries if you want to dress them up.
• Whip the cream just before serving for the best texture and look.

Frequently Asked Questions 

• Can I use instant coffee instead of brewed espresso in the cheesecake filling?
  Yes. Adjust the quantity based on your desired coffee flavor intensity. I prefer it strong just like I make it in my toffee tiramisu and pumpkin tiramisu recipe.
• 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. Or go totally off the rails and make my tiramisu brownies, same coffee flavor, different middle.
• 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
• Apple Cheesecake Bars

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Mini Espresso Cheesecakes

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.

Course Dessert

Cuisine American

Keyword Mini Espresso Cheesecakes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 24 mini cheesecakes

Calories 214kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• 2 mini cheesecake pan or muffin tin*
• food processor
• hand mixer or stand mixer
• Sifter

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

You can use either mini cheesecake pans (which have removeable bottoms) or a regular sized muffin/cupcake tin for this recipe. If you use a muffin tin, you will need to use cupcake liners in order remove the cheesecakes easily. Also, if using a muffin tin, depending on how you fill each well will determine how many cheesecakes you make. The mini cheesecake wells are much smaller and yield many more cheesecakes (24). 

For optimal outcomes when preparing these mini espresso cheesecakes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 64g | Calories: 214kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.3g | Cholesterol: 59.2mg | Sodium: 148.7mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.4mg

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