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Author:
Franco Salzillo
Individual cheesecakes with the distinctive flavor of coffee. Should I say more? These sound as good as they taste, and they’re pretty easy to make, too. Cheesecakes are always satisfying but having your own in a cup is just fun!
To make cheesecakes, you need not use an oven, especially if using the recipe below. You only need eight ingredients and a few ramekins or serving cups. Here’s all you need to know about these mini no-bake coffee cheesecakes.
Quick note: You can make these as mini cheesecakes (my favorite) which I describe in this recipe – or turn it into a simple coffee cheesecake (equally tasty). I’m showing you the latter in the phots, including an idea on how to decorate it.
To make these individual cheesecakes, we’re treating them somewhat like regular cheesecake; we’re making an Oreo crust and all, and combining heavy whipping cream, sugar and cream cheese for the filling; why mess with the classics?
The innovation comes from the espresso powder, giving the heavy cream a lovely tan and the most fragrant coffee flavor. Last for not least, a dollop of whipping cream and perhaps some shaved chocolate will give these treats the most Instagrammable look.
Here’s a tip. Pour the cream cheese mixture into a piping bag and pipe it into the ramekins, Mason jars or any other container you’re using.
Go the traditional way with a graham cracker crust for a nice blond cheesecake. And substitute the instant coffee with coconut powder for chocolate cheesecakes.
Go vanilla instead, if you’re planning on garnishing the cheesecakes with fresh berries, and for a decadent dessert, drizzle these beauties with chocolate sauce. The sky’s the limit!
The most important thing here is having fun, so call some friends and make of this recipe a group activity.
In a food processor, crush the Oreos and add in the softened butter. Mix until combined.
Cover the bottom of four ramekins or serving glasses with the Oreo mixture, pressing with your fingers to form the crust.
In a mixing bowl, use a hand mixer to whip the heavy cream until soft peaks form. Add the sugar while whisking. Fold in the cream cheese while whisking until you get a homogeneous, fluffy cheesecake filling.
Add the vanilla extract and the powdered espresso and whisk again. Don’t over-mix.
Pour in the cheesecake mixture into the ramekins and tap on a surface to eliminate extra bubbles.
Refrigerate for at least two hours before serving. Garnish with sweetened whipping cream and dust with powdered espresso.
