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

Cook Time 25

Chilling 4

Total Time 4 45

Servings mini cheesecakes

Calories 214kcal

Author Cathy Pollak

Equipment

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