Mini but decadent, these Mini Coffee Cheesecakes are rich and creamy with plenty of coffee flavor nestled in a buttery Oreo crust and whipped cream topping. If you know me, you know I am a huge fan of bite-size desserts and cheesecake, and while these Mini Coffee Cheesecakes are small, they sure do pack a punch.
First up is the buttery Oreo crust followed by the silky coffee cheesecake filling. It’s made using espresso powder. To get that added coffee flavor, there’s both strong brewed espresso and powdered espresso in the filling. It’s all topped off with a dollop of homemade whipped cream!
This recipe comes together in 3 separate but easy parts: the crust, the filling and the topping. You’ll need to cool the cheesecakes completely before adding the toppings.
Can’t get enough Oreo desserts? I understand. Check out my No-Bake Oreo Cheesecake and No-Bake Oreo Mousse Cake, too.
Mini Coffee Cheesecakes
- 30 minutes
- 15 minutes
- approx 3 hours
- 15-16 cheesecakes
For the Crust:
16 Oreo cookies
2 tablespoons unsalted butter, melted
For the Filling:
2 teaspoons water, hot
2 tablespoons fine ground espresso powder, divided
16 ounces full-fat cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon Pure Vanilla extract
½ cup sour cream, at room temperature
2 large eggs, at room temperature
For the Topping (optional):
1 cup heavy whipping cream
½ cup powdered sugar
Cocoa powder for dusting
For the Crust:
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- Grind the Oreos into a fine crumb using a food processor or blender, combine with the melted butter and stir until well combined.
- Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.
For the Filling:
- In a small dish, combine the hot water with 1 tablespoon of espresso powder and mix together until it’s dissolved. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- To the bowl add the brewed espresso and remaining espresso powder, sour cream and vanilla extract. Beat together until well combined. Finally beat in the eggs until well combined and smooth.
- Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
For the Topping:
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and dust with cocoa powder.
Storing: These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. If you plan to make them ahead of time, I recommend adding the toppings the day you plan to serve.
Freezing: Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator then add the toppings prior to serving.