Mini Coffee Cheesecakes
Here’s the truth, I love the taste and smell of coffee, but my body can’t handle caffeine. Booooo. Even decaf can effect me. So I usually get my coffee fix from coffee flavored foods – ice cream, brownies and cheesecake.
I took our favorite espresso cheesecake and scaled them down into mini cheesecakes by using a regular sized muffin pan.
How to make mini coffee cheesecakes in a muffin tin
Making individual cheesecakes in a muffin pan is an awesome way to get all of that delicious cheesecake flavor without the time commitment and water bath that larger cheesecakes require.
Plus when you make mini cheesecakes you don’t have to worry about your cheesecake cracking – thumbs up!!
You’ll need a standard size muffin tin and muffin liners (the paper) kind. It’s very easy to make mini cappuccino cheesecakes at home!
How to make mini cheesecakes without sour cream
These mini espresso cheesecake cupcakes only call for 7 ingredients! Oreo crumbs and butter for the crust and cream cheese, sugar, vanilla extract, brewed espresso or coffee and eggs for the cheesecake batter.
Brewed espresso will give you a bolder coffee flavor then brewed coffee.
You can also use espresso powder in place of the brewed coffee. Both are awesome!
If you do decide to buy a jar of espresso powder, you can use it in coffee, brownies, bars, homemade ice cream, coffee whipped cream.
I could keep going 🤣
How long does it take to make mini cheesecakes?
The time breakdown is – 5 minutes to prep crust, 5 minutes to bake crust, 5 minutes to prep cheesecake, 15 minutes to bake cheesecake, then at least 2 hours to refrigerate the cheesecake before serving.
Waiting is the hardest part, right?!
Can you freeze mini cheesecakes?
Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator for 8 hours.
More cheesecake recipes
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- 1 & 1/2 cups oreo crumbs
- 2 tbsp melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 3 tbsp brewed espresso *see note*
- 2 eggs
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 muffin liners.
- In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
- Put 1-2 tbsp of oreo crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
- Beat in the sugar, vanilla extract, and brewed espresso until smooth.
- Beat in the eggs.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Top with coffee whipped cream and chocolate covered espresso bean.
Brewed espresso will give you a bolder coffee flavor then brewed coffee, but you can use coffee as well. Or you can also use espresso powder in place of the brewed coffee. Both are awesome! If using espresso powder use 2 tbsp espresso powder.