Menu
Mini Coffee Cakes Mini Coffee Cakes
Mini Cherry Cheesecakes Mini Cherry Cheesecakes
Coffee Cheesecake Coffee Cheesecake
Strawberry Cheesecake Minis Strawberry Cheesecake Minis
Mini Cheesecake Cups Mini Cheesecake Cups
Coffee Lover's Coffee Cake Coffee Lover's Coffee Cake
Mini PB&J Cheesecakes Mini PB&J Cheesecakes
Coffee Cake Muffins Coffee Cake Muffins
Banana-Chip Mini Cupcakes Banana-Chip Mini Cupcakes
Mini Fruitcakes Mini Fruitcakes
Berry Mini Cheesecakes Berry Mini Cheesecakes
Cafe Mocha Mini Muffins Cafe Mocha Mini Muffins
Cherry Cheese Cupcakes Cherry Cheese Cupcakes
Easy Mini Caramel Apple Cheesecakes Easy Mini Caramel Apple Cheesecakes
Coffee Toffee Cheesecake Coffee Toffee Cheesecake
Chocolate Cream Cheese Cupcakes Chocolate Cream Cheese Cupcakes
Cream Cheese Chocolate Cupcakes Cream Cheese Chocolate Cupcakes
Miniature Peanut Butter Cheesecakes Miniature Peanut Butter Cheesecakes
Cream Cheese Cupcakes Cream Cheese Cupcakes
Cocoa Banana Cupcakes Cocoa Banana Cupcakes

Coffee Lover’s Mini Cheesecakes

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min. + chilling

Makes

2 dozen

Updated: Nov. 08, 2023
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea—mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. —Holly Sharp, Warren, Ontario
Coffee Lover’s Mini Cheesecakes
Coffee Lover's Mini Cheesecakes Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons brewed espresso
  • FILLING:
  • 8 ounces semisweet chocolate
  • 2 tablespoons brewed espresso
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large eggs, room temperature, lightly beaten
  • 2 cups frozen whipped topping, thawed
  • 24 chocolate-covered coffee beans
  • Baking cocoa, optional

Directions

  1. Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
  2. For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.
  3. Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.
  4. To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

Nutrition Facts

1 mini cheesecake: 308 calories, 19g fat (11g saturated fat), 70mg cholesterol, 181mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 6g protein.