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Author:
Franco Salzillo
We can all agree that the American cheesecake is one of the most comforting and classic dishes in the country’s sweet repertoire. The creamy texture, the fork-tender, custardy mouthfeel — cheesecakes are awesome!
They’re even more remarkable when they’re served as mini cheesecakes, and you achieve that by using a cupcake tray. Then you just make the cheesecake like you usually would but in individual tins.
Regular mini cheesecakes are nice but too easy. Why not make chocolate coffee cheesecakes instead?
For the crust, you’ll need Oreo cookies and melted butter. That’s the easy part. For the cheesecake base, you’ll need cream cheese, whipped cream, vanilla extract and condensed milk.
Finally, there’s the flavoring agents — cocoa powder and espresso powder. These two dark ingredients will elevate the mini cheesecakes massively!
What you want to do is create the Oreo crust, blend all the ingredients and let the oven do its work. That’s it. This recipe takes less than an hour, and if done right, you should end with about 24 mini chocolate coffee cheesecakes.
These one-biters are definitely party pleasers. They’re everyone’s favorite one-bite snack, so they’re ideal for get-togethers, dinner parties, office birthday parties and any other social event.
These beauties are also lovely surprise desserts for a dinner party, and if arranged neatly in a box, they’re great gifts for your friends and family.
The best pairing for chocolate and coffee desserts is more chocolate and coffee, meaning a warm cup of mocha or a mocha latte. You can’t go wrong with creamy, caffeinated drinks. Since there’s lots of chocolate in these, too, you can also pair them with hot chocolate or a cold chocolate milkshake.
Let’s make a batch of Mini Chocolate Coffee Cheesecakes! You’ll be surprised by how easy it is. And they’re delicious! That’s guaranteed.
Grease two 12 cupcake trays or line with cupcake liners.
Preheat the oven to 350°F.
In a mixing bowl, combine the crushed Oreos and the butter to form a paste and press it inside the cupcake liners to form a crust.
In a separate mixing bowl, whisk the cream cheese until frothy, fold in the whipped cream, add the cocoa powder, espresso powder, vanilla extract and condensed milk. Incorporate.
Pour the batter into the cupcake liners and bake for 25-30 minutes or until cooked through.
Let the cupcakes cool down before serving.
