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Mini Coffee Cheesecakes with Oreo Cookie Crust

Filled with rich mocha flavors, these Mini Coffee Cheesecakes are the ultimate coffee addict's dessert! Creamy coffee cheesecake fills an Oreo cookie crust, all topped with chocolate whipped cream and chocolate covered espresso beans.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo crumbs
  • 2 tbsp butter melted
For the Cheesecake Filling
  • 12 ounces cream cheese room temperature
  • 0.5 cup sugar
  • 2 tbsp all purpose flour
  • 2 tbsp instant coffee granules
  • 1 tbsp warm water
  • 0.5 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
For the Chocolate Whipped Cream Topping
  • 0.75 cup heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 3 tbsp natural unsweetened cocoa powder
  • 0.5 tsp vanilla extract
  • Chocolate covered espresso beans crushed, for garnish (optional)

Method
 

Crust Preparation
  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, combine the Oreo crumbs and melted butter. Mix until well combined.
  3. Divide the mixture evenly among the cupcake liners (about 2 tablespoons per cup) and press firmly into the bottoms to form the crust.
  4. Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while you prepare the filling.
Cheesecake Filling and Baking
  1. Reduce the oven temperature to 300°F (150°C).
  2. In a large bowl, using an electric mixer on low speed, beat the cream cheese, sugar, and all-purpose flour until just combined and smooth. Do not overmix to avoid incorporating too much air. Scrape down the sides of the bowl as needed.
  3. In a small bowl, combine the warm water and instant coffee granules. Stir until the granules are completely dissolved.
  4. Add the dissolved coffee mixture, sour cream, and 1 tsp vanilla extract to the cream cheese mixture. Beat on low speed until well combined and smooth.
  5. Add the eggs one at a time, beating on low speed until just incorporated after each addition. Scrape the sides of the bowl after each egg.
  6. Divide the cheesecake filling evenly among the prepared crusts in the cupcake liners, filling each cup almost to the top.
  7. Bake for 17-20 minutes, or until the edges are set but the centers still jiggle slightly. Turn off the oven and leave the cheesecakes inside with the door closed for an additional 10 minutes.
  8. Crack open the oven door and allow the cheesecakes to cool in the oven for another 15-20 minutes. Then, transfer them to a wire rack to cool completely at room temperature before refrigerating for at least 2 hours, or until thoroughly chilled.
Chocolate Whipped Cream Topping
  1. Once the cheesecakes are fully chilled, prepare the whipped cream. In a large mixer bowl fitted with a whisk attachment, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and 0.5 tsp vanilla extract.
  2. Whip on high speed until stiff peaks form.
  3. Pipe or dollop the chocolate whipped cream onto the tops of the chilled cheesecakes. Garnish with crushed chocolate-covered espresso beans, if desired.
  4. Keep refrigerated until ready to serve.

Notes

These mini cheesecakes are perfect for parties or individual servings. Ensure all cold ingredients like cream cheese and sour cream are at room temperature for a smooth, lump-free batter.