Baked in a muffin pan, these Mini Espresso Cheesecakes are bite-sized and ideal for sharing! That includes a crunchy cookie crust, espresso flavored cheesecake filling, and gooey chocolate espresso topping… they’re at all times a crowd-pleaser! And far simpler than baking an everyday measurement cheesecake.
Espresso Mini Cheesecakes
This recipe combines 3 of my all-time favourite issues: espresso, cheesecake, and chocolate.
However between you and me, this recipe is actually all in regards to the espresso! As a result of the star ingredient – the one makes every element of this recipe simply SING with taste – is ESPRESSO POWDER! And never simply any espresso powder…
However the one and solely DeLallo Espresso Powder! Aka the one espresso powder you’ll ever discover in my pantry.
I’m so thrilled to be partnering with them on this put up. And much more thrilled so that you can strive their prompt espresso espresso powder, should you haven’t already. Its taste is wealthy, darkish, and certain to boost any recipe calling for it. You’ll be able to even add a touch to chocolate chip cookies for a enjoyable espresso twist on the basic.
What you’ll Want:
- Espresso Powder: You’ll use this within the crust, cheesecake filling, and chocolate ganache topping! Don’t fear, it doesn’t make the cheesecakes overly potent with espresso taste. As an alternative, it enhances the chocolate taste within the crust and ganache, and creates an espresso mocha cheesecake filling. It’s divine!
- Oreo cookies: Crushed into advantageous crumbs. You should utilize a meals processor or high-powdered blender to do that. Remember to use common Oreo cookies, not double stuffed or every other selection.
- Melted Butter: For greatest outcomes, use unsalted butter. However in a pinch, salted butter will work.
- Cream Cheese: You’ll wish to use the brick-style cream cheese. Be certain that it’s full-fat and at room temperature earlier than use! If the cream cheese is just too chilly, it’ll clump up and will even harm your meals processor.
- Bitter Cream: In the event you can’t discover this ingredient, full-fat plain Greek yogurt will work.
- Granulated Sugar: Our sweetener. Don’t lower the quantities known as for or your cheesecake will style bitter.
- Vanilla Extract: Remember to use actual pure vanilla, and never imitation or synthetic extract.
- Egg: You’ll want an egg and an egg yolk. You might discard your egg white or reserve it for an additional recipe.
- Heavy cream: Aka whipping cream. This ingredient shouldn’t be substituted!
- Espresso liqueur: This provides our mini cheesecakes an espresso martini vibe. However should you don’t devour alcohol, be happy to omit.
- Muffin Tin: You’ll want an everyday normal measurement muffin tin for this recipe. You most likely might make mini or jumbo sized mini cheesecakes, however the serving measurement and baking time would positively differ.
- Muffin Tin Liners: You need to line your muffin tin with paper liners, in any other case it’ll be very messy and virtually unimaginable to take away the cheesecakes from the muffin tin.
- Electrical Hand Mixer: Or meals processor, stand mixer, or heavy-duty blender to make the batter. Sadly, you can’t make the cheesecake crust and filling with out one in all this home equipment, so ensure you have one readily available!
Cheesecake Suggestions and Tips:
- Bake the Oreo cookie crust first. This step may be tempting to skip, nevertheless it helps keep away from a soggy backside! And don’t neglect to cut back the oven temperature as soon as the crust is finished baking.
- Spray the liners with nonstick baking spray. Contemplate this your insurance coverage coverage to the mini cheesecakes simply popping out of the pan and wrappers.
- Remember to use all room temperature components. Chilly components don’t bond!
- When you add the eggs to the batter, combine solely on low velocity! Over mixing will permit an excessive amount of air into the batter, which can trigger the cheesecakes to puff up within the oven, then deflate as soon as they’re faraway from warmth.
- In the event you’re not a chocolate ganache fan, be happy to make use of a whipped topping as an alternative. You may make home made whipped cream by beating heavy cream and a bit of confectioners’ sugar in a big bowl till stiff peaks type. Tremendous simple!
Though this can be a model new cheesecake recipe, they’re already a household favourite in our home! We had my husbands household over for dinner final week they usually actually flew off the dessert tray. Even my 11 12 months outdated niece liked these mini espresso cheesecakes!
Those that have been topped with additional shaved chocolate and espresso beans have been positively a crowd favourite, so I can’t suggest taking these additional steps sufficient! A little bit garnish goes a good distance!
Extra Espresso Recipes:
Mini Espresso Cheesecakes
Baked in a muffin pan, these Mini Espresso Cheesecakes are bite-sized and ideal for sharing! That includes a crunchy cookie crust, espresso flavored cheesecake filling, and gooey chocolate espresso topping… they’re at all times a crowd-pleaser!
Components
For the Crust:
- 20 common sized Oreo cookies
- 1/2 teaspoon DeLallo espresso powder
- 1/4 cup (57g) unsalted butter melted
For the Cheesecake:
- 12 ounces (340g) full-fat cream cheese very mushy
- 1/3 cup (76g) bitter cream room temperature
- 1/2 cup (99g) granulated sugar
- 1 teaspoon vanilla extract
- 1 giant egg room temperature
- 1 giant egg yolk room temperature
- 1/4 cup (57ml) heavy cream room temperature
- 1 and 1/2 Tablespoons (21ml) Kahlua liqueur or comparable espresso liqueur non-obligatory
- 1 and 1/2 teaspoons DeLallo espresso powder
For the Ganache:
- 6 ounces semi-sweet chocolate finely chopped
- 1/2 cup (113ml) heavy cream
- 1/2 teaspoon DeLallo espresso powder
- espresso beans for garnish, non-obligatory
- shaved chocolate for garnish, non-obligatory
Directions
For the Crust:
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Preheat oven to 325 levels (F). Line a 12-mold cupcake pan with paper liners. Spray liners evenly with non-stick baking spray and put aside till wanted.
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Place the Oreo cookies within the physique of a small meals processor – or blender – and pulse till the cookies are very advantageous crumbs.
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In a big bowl, mix the cookie crumbs with the espresso powder and melted butter and stir effectively to mix.
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Divide the combination evenly between the cupcake liners and press it firmly into the underside – and barely up the perimeters – of every mildew.
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Bake crusts in preheated oven for five minutes. Take away from the oven and place the tins on a wire rack to chill when you make the filling. Scale back oven to 300°F.
For the Cheesecake:
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Within the bowl of a meals processor, or in a big bowl utilizing an electrical hand-held mixer, beat the softened cream cheese and bitter cream till very easy.
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Add within the sugar and vanilla and beat easy, scraping down the perimeters and backside of bowl as wanted.
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On low velocity, add within the egg and egg yolk and beat till juts mixed. Don’t over combine.
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Flip the mixer off and, utilizing a rubber spatula, gently stir within the cream, Kahlua, and espresso powder, mixing till evenly mixed.
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Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds will likely be very full.
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Bake in preheated oven for 16 minutes, then flip off the oven and go away the door closed for an additional 10 minutes.
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Take away the pan from the oven and place the pan on a wire rack to chill fully. As soon as cool to the contact, place the pan within the fridge to relax for no less than 2 hours.
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As soon as the cheesecakes are fully cool, you’ll be able to take away them from the pan. Retailer within the fridge, in an hermetic container, till wanted. Cheesecakes will maintain for five days.
For the Ganache:
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Place the chopped chocolate in a small heatproof bowl. Put aside.
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Place the heavy cream in a small saucepan and produce to a simmer over medium-heat As quickly because the cream reaches a full simmer, take away from warmth and pour over the chopped chocolate.
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Permit the combination to sit down for 1 minute, then add within the espresso powder and vigorously whisk till fully easy and glossy. Permit ganache to chill for five minutes earlier than use.
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Prime every cooled mini cheesecake with a tablespoon of chocolate ganache and beautify with espresso beans and shaved chocolate, if desired.
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Serve directly, or place within the fridge till wanted.
